Sa Cha Sauce, also known as Chinese Barbecue Sauce, is one of my favorite flavors from Asia. It’s a staple sauce for hot pot, but for me, it’s my go to sauce for stir fry’s. It’s different every time I make it because you can just throw whatever you have in, vegetables, proteins, noodles, add Sa Cha Sauce and some soy sauce. Here are a couple of ways I’ve cleaned out my fridge with this dish.

Sample 1 – I had linguine left over from the night before and had bell peppers, jalapenos, tomato, carrots, broccoli rabe and onions, making a Sa Cha Lo Mein.

Sample 2 – I had a left-over drumstick so I pulled off all the meat and threw it in the wok with jalapenos, bell peppers, broccoli, carrots, grape tomatoes, and scallions. I served it with my left-over multi-grain Korean rice.

Sample 3 – We had a quick lunch with Wei-Chuan mini buns and some left-over food, and I wanted a vegetable side dish. I used Chinese broccoli, scallions, onions, carrots, grape tomatoes, and celery.

Sample 4 – I made a quick lunch with celery, grape tomatoes, onions, eggplant, asparagus, red bell peppers, and mung bean noodles. I placed an over-easy egg on top, and there’s a healthy meal.

I’ve read many recipes described as “everything but the kitchen sink…” and I guess this falls in that category. Let me know of you try it and what you threw in.

posted by jessica at 05:17 PM Filed under Basics, Un-Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.