INGREDIENTS:
- 2 pounds cucumbers (about 3 large cucumbers), partially peeled to create alternating peeled and unpeeled vertical strips, seeded, and cut on the bias 1/4 inch thick
- 1 1/2 teaspoons kosher salt
For the Marinated Pork:
- 1/2 pound ground pork
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon canola or vegetable oil
- 1 teaspoon Asian fish sauce
- 1/2 teaspoon cornstarch
For the Sauce and Stir-Fry:
- 2 teaspoons water
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon cornstarch
- 1 tablespoon plus 1 teaspoon canola or vegetable oil, divided
- 1/2 to 1 teaspoon of chili flakes, to taste
- 1/2 head of garlic, peeled and thinly sliced
- Cooked white rice, for serving
INSTRUCTIONS:
- Place cucumbers in a large bowl and add the salt. Mix and toss until the cucumbers start to release a little bit of water, about 1 minute. Let stand for 30 minutes.
- Meanwhile, For the Marinated Pork: In a small bowl, combine ground pork with the soy sauce, Shaoxing wine, oil, fish sauce, and cornstarch. Mix well and refrigerate for at least 30 minutes or up to overnight.
- For the Sauce and Stir-Fry: In a small bowl combine the water, soy sauce, sesame oil, and cornstarch. Mix well and set aside.
- Drain cucumbers and rinse under cold running water. Drain well, then pat dry with paper towels.
- In a wok, heat 1 teaspoon canola oil over high heat until smoking. Add marinated pork, spreading it out with a spatula so that it makes a thin layer. Let cook undisturbed for 30 seconds. Using the spatula, break the pork into small pieces. Add chili flakes to taste and continue stir-frying until the pork is cooked through and golden brown. Transfer to a bowl and set aside.
- Wipe the wok clean and add the remaining 1 tablespoon canola oil and heat over high heat until smoking. Add garlic and cook, stirring, for 10 seconds. Add cucumbers and cook, stirring, for 2 minutes. Return pork to the wok and stir well. Mix the sauce with a spoon or chopstick and pour it into the wok. Continue cooking and stirring until the cucumbers begin to look glossy, about 30 seconds. Transfer cucmbers a plate and serve with rice.
Source: Serious Eats
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