1-First Step: Prepare the Pork Marinade In a medium bowl, combine 1 lb of thinly sliced pork shoulder with 1 tbsp Shaoxing wine, 1 tsp cornstarch, and ½ tsp salt. Massage the mixture vigorously for 20-30 seconds to coat the pork evenly. This step tenderizes the meat and locks in moisture, ensuring it stays juicy during stir-frying. Set it aside while you mix the sauce for a quick rest.

2-Second Step: Mix the Sauce In a small bowl, blend 3 tbsp Sha Cha sauce, 1 tbsp soy sauce, and 1 tsp sugar until fully combined. This creates a flavorful base that coats the pork perfectly, adding that signature garlicky and savory kick. Have this ready nearby, as the cooking process is rapid and requires everything at hand.

3-Third Step: Sear the Pork Heat 1 tbsp of neutral oil in a wok over high heat until it shimmers, which takes about 1 minute. Spread the marinated pork in a single layer and sear until golden on the bottom, about 1-2 minutes. Flip the pieces and stir-fry for another minute until just cooked through, then remove from the wok. This high-heat method gives the pork a nice sear without overcooking it, keeping it tender.

4-Fourth Step: Sauté the Aromatics Reduce the heat to medium and add the remaining 1 tbsp of neutral oil to the wok. Sauté 1 tbsp minced ginger and 1 tbsp minced garlic for about 1 minute until fragrant, stirring constantly to avoid burning. Then, add the sauce mixture and stir for another minute to let it thicken slightly. This step builds the dish’s base flavors, infusing everything with ginger’s warmth and garlic’s punch.

5-Fifth Step: Combine and Finish Crank the heat back to high, return the seared pork to the wok along with 2 chopped scallions, and toss everything together for about 1 minute. This quick mix ensures the pork absorbs the sauce while the scallions add a fresh crunch. Serve the Sha Cha Pork hot over steamed rice for a complete meal that highlights its garlicky, gingery essence.