2 1/2 - 3 lbs. boneless pork loin, trimmed and cut into thin slices across the grain
2 tbsp. soy sauce
2 tbsp. rice wine
2 tbsp. cornstarch
1/4 cup vegetable oil
1 bunch scallions, thinly sliced along the bias
5 cloves garlic, minced
1/2 onion, thinly sliced
1 tbsp. ginger, minced
2 jalapeños, seeded and sliced
1/2 cup Sa Cha sauce
1 1/2 cups water
1 tbsp. sugar
Chopped scallions & cilantro for garnish
2. Heat 1/4 cup of oil in a wok or large saute pan. Add the pork and saute briefly until the meat is just cooked through. Remove and set aside.
3. With the remaining oil in the pan and add the garlic, onion, ginger, and jalapeños. Saute for 1-2 minutes until softened. Add the meat back into the pan and stir to combine.
4. Add the Sa Cha sauce, water, and sugar. Bring up to a boil, turn off heat, then remove to a serving platter. Garnish with chopped scallions and cilantro. Serve with steamed white rice.