ShaCha(沙茶) is a complicated sauce, it was derived from "Satay" sauce of Indonesian region. This recipe is fast and simple, but very flavorful. It makes a delicious main dish to serve with rice, turn into noodles stir-fry, or an amazing taco filling! (Trust me, we've been having those for a whole week and we still love it!)
Course: Main Course, Main Dish, Venison
Cuisine: Asian, Taiwanese
Keyword: Asian, StirFry, Venison
1lbVenison Tender LoinThinly sliced (2mm)
1/4CVegetable Oilor Other cooking oil
2Sprigs ofSpring OnionChopped into 1.5" pieces
2Fresh Thai Chili(only if you like it hot) finely chopped
Fresh SpinachChopped into 1.5" pieces
Thinly slice the venison loin, it's easiest to do so when the meat is half frozen. Add 2 TBsp soy sauce and 1TBsp corn starch and mix well. Set aside while you prep for the rest of the ingredients.
After all the ingredients are prepped, heat up 1/4C Oil in a pan or a wok. We're going flash fry the venison. Add the venison to the pan and fry until the color has turned, do not overcook and it's ok if the center is still raw. Turn the heat off and remove from the pan.
With the oil that's left in the pan, heat up the oil again on medium high. Add the minced garlic, the whites of the spring onion and fry until the garlic is fragrant, about 30 seconds. (Add your Thai chili now if desired)
Add the thinly sliced onion to the pan and fry until the onions have softened, about 1 minute.
Add 4 TBsp of ShaCha Sauce to the pan, stir and break up and big chunks, add 2TBsp Soy Sauce and the half-cooked venison and stir till it's evenly coated and seasoned. (1 min)
Add the chopped spinach and the rest of the spring onion, turn the heat off and let the spinach wilt while stirring. Taste and add a bit more salt if desired.