Cucumber stir-fried with pork
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.