Stir-fried cucumber with pork
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | pork butt, boned |
| 1 | each | large cucumber (or zucchini) |
| 1 | each | clove garlic, minced |
| 2 | tablespoons | peanut oil |
| ¼ | teaspoon | salt |
| 1 | tablespoon | thin soy sauce |
| 1 | tablespoon | sherry |
| 1 | each | pinch sugar |
| ½ | cup | chicken stock |
| 1 | tablespoon | cornstarch paste |
Directions
Preparation: Slice pork butt across grain, then into strips ¼" thick by 2" long. Marinate with soy sauce, sherry & sugar for 15 minutes. Peel cucumber; slice in half the long way & remove seeds; slice in strips to match pork; marinate in salt water for 15 minutes.
Stir-frying: Heat wok until very hot; add ½ of oil. Drain pork; reserve liguid. When oil just begins to smoke, add pork & stir-fry rapidly for about 1 minute until shrivelled. Remove pork from wok; wash wok.
Reheat wok until very hot; add remaining oil. Drain cucumber. When oil just begins to smoke, add cucumber and stir-fry rapidly until heated through - about 30 seconds. Add pork & garlic; stir briefly; add stock. Bring stock to boil; then stir in enough cornstarch paste to make a light gravy. Bring sauce to boil. Serve.
Serves 6
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