Cucumber and Pork Stir-Fry 黃瓜炒肉絲
I used skinless pork belly for this recipe but any pork will do and you can slice it into shreds or larger slices.Cucumbers can also be cut into larger slices however, it will be more difficult to squeeze out the water from the cucumbers to get the crunchy result after cooking.You could also add black fungus, green onions, shiitake mushrooms, enoki mushrooms, peppers, pressed tofu or preserved vegetables to this dish.
Approximate cost (CAD) $4
Ingredients
- 600 g Cucumbers (2 Long English Cucumbers or equivalent)
- 300 g Pork , cut into shreds
- 5 cloves Garlic
- 1 Chili pepper (optional)
- ¾ tsp Corn starch
- 75 ml Water
- 1 tsp Fish sauce (add after taste testing, may not be necessary)
- 1 tsp Salt for drawing out water from cucumbers
- 3 tbsp Oil
Ingredients for pork marinade:
- ½ tsp Sugar
- 1 tsp Light soy sauce
- ¼ tsp White pepper powder
- 1 tsp Shaoxing wine
- 1 tbsp Water
- 1 tbsp Potato starch
- 2 tsp Oil
Instructions
- Optional: peel all or part of the cucumber
- Cut cucumber to desired length
- Slice cucumber into strips and place in a mixing bowl
- Add 1 tsp salt, mix well and let sit for 15 minutes
- Slice pork into shreds
- Add ½ tsp sugar, 1 tsp light soy sauce, ¼ tsp white pepper powder, 1 tsp Shaoxing wine and 1 tbsp water. Mix well by mixing and squeezing the pork with your hands. Continue until all the water has been absorbed by the pork
- Add 1 tbsp potato starch to the pork and mix well.
Potato starch will work best for this application because it leaves a very smooth finish on the pork. However, tapioca starch and corn starch are close substitutes 
- Add 2 tsp of oil to the pork and mix well. Set aside
The oil helps to lock-in the marinade and adds to the smoothness of the pork 
- Chop garlic and chili pepper
- Prepare slurry by combining ¾ tsp corn starch and 75 ml (5 tbsp) water. Mix and set aside
- Squeeze the water out of the cucumbers and set aside
- In a wok or pan, heat pan on medium-high or high heat. Add 3 tbsp oil and add pork. Arrange in single layer and let cook for 1 minute
It’s important that you only add the pork when the wok or pan is hot, or else, the water will start separating from the pork, leaving with you soggy and rough pork 
- Flip the pork over and let it brown for 30-60 seconds until lightly browned. Remove pork but leave oil
- Add garlic and cucumbers to the wok. Stir-fry for approx. 3 minutes
You may also choose to fry garlic first and then add the cucumbers for better aroma 
- Add chilis and stir-fry for a few seconds
- Add the pork and stir-fry until well mixed
- Stir the slurry and slowly pour into the wok and mix until slurry has thickened. Turn off heat
- Taste test. Make adjustments if necessary. I added 1 tsp fish sauce to give it some extra flavour. You could also add soy sauce or oyster sauce. Mix well
- Serve
Nutrition
Calories: 700kcalCarbohydrates: 17gProtein: 29gFat: 57gSaturated Fat: 14gPolyunsaturated Fat: 10gMonounsaturated Fat: 30gTrans Fat: 0.1gCholesterol: 108mgSodium: 1664mgPotassium: 997mgFiber: 3gSugar: 7gVitamin A: 442IUVitamin C: 46mgCalcium: 87mgIron: 3mg
Tried this recipe?Let us know how it was!