Description
A stamina dish rapid-frying thinly sliced mutton (lamb) and water spinach (or spinach) on high with Taiwan's seafood BBQ sauce 'Shacha' and massive garlic.
Restaurants serving Mutton Stir-fry with Shacha Sauce
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mutton(thin slices)
- Water spinach
- Shacha sauce
- Garlic
- Soy sauce
- Potato starch
Instructions
- [Authentic Recipe]
- Season thinly sliced mutton (lamb) with soy sauce, wine, a little potato starch.
- Roughly chop water spinach (or spinach, Chinese broccoli).
- Heat oil in a wok, fragrantly sauté minced garlic, ginger, red chili.
- Toss in mutton, fry rapidly on high until color changes, then remove.
- Sauté water spinach in wok; when slightly wilted, return mutton.
- Add 2-
- tbsp of the absolute key flavor 'Shacha sauce', season with soy sauce and a little sugar.
- Toss violently on high; remove quickly when Shacha's savory seafood extract completely coats the meat and veg.
Learn more Spice, substitutes, tips
Key spices
Shacha's shrimp/seafood richness and garlic
Substitutes at Japanese supermarkets
Thinly sliced beef (becomes Shacha Beef)
Pairing
White Rice or Taiwan Beer
Trivia
[For Adults] Even for those who 'dislike mutton's gamey smell', Taiwan's magic condiment 'Shacha sauce' transforms it into intense umami. Always ordered before eating hot pot (Yangrou Lu) at night markets or mutton shops. Beer disappears infinitely.
Eating tips & etiquette
[Unique Eating] Place the 'wilted water spinach'—coated in sheep fat and intense Shacha umami—over rice, shoveling it down as an ultimate rice thief surpassing the meat!
Allergen
Mutton, Soy, Wheat, Shrimp (from Shacha)