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Stir-fry Pork with Cucumber
Stir-fry Pork with Cucumber Recipe
The recommended cuts to use are shoulder butt (which is used in this recipe), pork belly or pork loin (腰肉).
Ingredients:
- 150g pork fillet sliced thinly against the grain
- 3 cloves garlic minced
- 1-2 chilli padi sliced thinly & partially de-seeded; to taste
- 1/2 Japanese cucumber halved lengthwise, then sliced thinly & diagonally
- 1 tbsp Chinese wine
(A) Marinade
- 1/2 tbsp light soy sauce
- 1/2 tsp fish sauce
- 1 tsp sesame oil
- 1/2 tbsp cornflour
- 4 dashes white pepper powder
Directions:
- Marinade pork with (A), for at least half an hour, or overnight in fridge.
- Heat oil in wok. Stir fry garlic & chilli briefly until aromatic.
- Add pork slices and stir fry until entirely cooked on surface (turns fully opaque).
- Add cucumber slices and Chinese wine. Stir fry on high heat for another minute and serve.
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My mom loves to make this stirfry for our lunch during the hot summer days. Those pork slices look so tender.
I agree. Just slice and use. :) And by not overcooking the cucumber, it still maintains that crunch. Simple yet delicious dish!
This is what i am going to have for supper tonight.