Shacha Venison Stir-fry | 沙茶炒鹿肉

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!)

Servings:

Author: Choochoo-ca-Chew

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Course:

Cuisine:

Taiwanese Asian

Keywords:

Asian StirFry Venison

Instructions

1 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.
2 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.
3 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)
4 Add the thinly sliced onion to the pan and fry until the onions have softened,
about 1 minute.
5 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)
6 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.
7 Plate and serve!

Shacha Venison Stir-fry | 沙茶炒鹿肉

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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