This sha cha corn stir-fry is so easy to make and super tasty and the BEST part? – it’s ready in 10 minutes!
Corn season is here! Have you tried stir-frying corn in savory sauce? It’s an amazing way to enjoy sweet corn. The saltiness from the sauce complements the sweetness so well making this one of my family’s favorite dishes. The secret is the Sha Cha sauce! It’s also known as Asian BBQ sauce which translates to ‘sand tea’.
I first tried this sauce when I had a hot pot potluck with my Taiwanese friend. He made us dipping sauce for our vegetables and asked me to try this sha cha with chopped cilantro. I fell in love with it after the first taste. It’s savory, smoky with a tad of sweetness that is so finger-licking good that I couldn’t stop eating.
How to make Sha Corn Stir Fry
This recipe is so easy and makes for a great side dish with rice or served as snacks.
First, remove corn from its husk and wash it with water. Dry it with a towel. Then, using a sharp knife, cut the ear of corn into 5-6 rounds. Depending on how large your corn is, you may want to half each round so it absorbs the sauce flavor better later.
Heat a large wok or tall skillet with a tablespoon of oil over medium heat. Sauté a tablespoon or two of Sha Cha sauce for a few seconds. Swirl in some soy sauce and slowly pour the water into the hot wok.
Add in the corn and give it a quick toss. Cover with a lid, turn the heat to medium-low, and simmer until the flavors meld.
Uncover, and fold in chopped cilantro. Taste test and season if needed. Serve warm!
Sha Cha Corn stir fry Cooking Tips
- Oil – Sha Cha sauce itself is immersed in oil that’s cooked with it. So feel free to use this oil instead of cooking oil.
- Sauté the sauce for a few seconds over low heat to release its flavor. Do the same with soy sauce before adding water or stock.
- If you have a large ear of corn, cut them into smaller pieces so they absord the sauce flavor better.
- Sub cilantro with Thai basil, it tastes just as great.
Check out other quick and easy stir-fry dishes:
- Edamame mushrooms stir fry
- Korean pepper and potato stir-fry
- Mushrooms and gluten ball
- Easy Iceberg lettuce dish
This Sha Cha corn stir fry is
- SOO quick and easy
- Perfect side dish or snacks
- Best way to enjoy summer corn
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Sha Cha Corn Stir Fry
- 3 ears of corn
- 1 tablespoon sha cha sauce plus more to taste
- 2 tablespoons soy sauce plus more to taste
- ½ cup of water
- hand of chopped cilantro
- cooking oil*
- Remove corn from its husk and pick away the silks. Clean with water and wipe it dry with a towel. Using a sharp knife, cut the ear of corn into 5-6 rounds. If you have an ear of large corn, half each round so it has more surface to absorb the sauce later.
- Next, heat a large wok or skillet with a tablespoon of oil or use the oil that comes with the sha cha sauce. Add the sha cha sauce and sauté for a few seconds to release its aroma. Note: Sauté over low heat as sha cha can burn quickly.
- Then, add the soy sauce, give it a quick stir before adding the water.
- Add in all the corn and quickly toss to coat the corn with sauce.
- Cover the wok with a lid and cook until the corn has absorbed all the sauce, about 2minutes. If it appears dry and the corn is undercook, add a little more water.
- Uncover and fold in chopped cilantro. Serve warm as a side dish with rice or a snack.
- To make it gluten-free, please use tamari or gluten-free soy sauce
- *Sha Cha sauce is cooked down with spices and oil, so the sauce itself has oil in it. Feel free to use this oil instead of cooking oil. Please use low when stir-frying the sha cha to avoid burning it.
- The size of the corn and how you cut it really determine how long it needs to be cooked.