Sha Cha Corn Stir Fry
Have you tried stir-frying your corn? Try this 10-minute easy and delicious way of eating the summer yumminess with sha cha and soy sauce! It's a perfect dish with rice or as a snack by itself.
Servings: 2
Ingredients
- 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*
Instructions
- 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.
Video
Notes
- 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.