There are sauces and sauces - endless selection and there are many more that i have not encountered with or have the opportunity to try cooking with them. Walk down the Sauces' aisle in any asian market and you will know what i mean.. I have not heard of Sha Cha sauce until my friend Belinda used it as a dipping sauce for her hot pot. She told me to add an egg yolk with the sauce and it was so delicious that i had to get a can. Not only is this versatile sauce good as a condiment, it can be a base for soups , as a seasoning for stir-fry dishes and as a rub for barbecued meats.
Ingredients:
2 pieces pork tenderloin (about 12 ozs each)
4 heaped tbsp Sha Cha Sauce
1/2 lb french beans
Cilantro for garnishing
Method:
Trim pork of any visible fat and membrane/silver skin.
Cut off 12 inches or so of butcher’s twine, and put the thin end of the tenderloin in front of you.
Fold the thin end back on itself so that the entire length of the tenderloin is uniformly thick.
Cut off the excess string with kitchen shears, and you're ready
Rub on the Sha Cha Sauce on to the pork tenderloin and let it marinate for at least 1 hour in the fridge.
Heat a 12 inch skillet with 2 tbsp oil and brown the pork tenderloins on all sides.
For the french beans, remove the ends, wash and wipe dry.
Heat about 1/2 cup of oil in a skillet and when oil is hot, deep fry the french beans until crinkly and soft. Do not fry all the beans at once, fry by batches.
Put the fried french beans on a platter and top with sliced pork tenderloin. Garnish with cilantro.
Enjoy
Serves
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