Cucumber stir-fried with pork

Yield: 4 Servings

Measure Ingredient
8 ounces Lean boneless pork
2 teaspoons Light soy sauce
1 teaspoon Dark soy sauce
1 teaspoon Rice wine or dry sherry
1 teaspoon Sesame oil
½ teaspoon Cornstarch
1 pounds Cucumber
1½ tablespoon Peanut oil
1 tablespoon Chili bean sauce
2 teaspoons Finely chopped garlic
1 teaspoon Sichuan peppercorns (Roasted, ground)
½ teaspoon Chili flakes or chili powder
½ teaspoon Salt
2 teaspoons Light soy sauce
2 teaspoons Rice wine
2 teaspoons White rice vinegar
1 teaspoon Sugar

CUT THE PORK into thin slices, ⅛-inch-by-3-inches long. In a medium-sized bowl, combine the pork with soy sauces, rice wine, sesame oil and cornstarch and set aside. Peel the cucumbers, split them in half, and with a spoon, scoop out the seeds. Then finely slice the cucumber. Heat a wok or large saute pan until it is hot.

Add the oil, then chili bean sauce, garlic, Sichuan peppercorns, chili flakes and salt, and stir-fry for 10 seconds. Then add the pork; stir-fry 1 minute. Add cucumbers; stir-fry for 1 minute. Pour in soy sauce, wine, vinegar and sugar. Stir-fry 2 minutes, or until all the liquid has evaporated. Serve at once.

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