Amazing Flavor & Nutrition Await In This Pork & Cucumber Stir-Fry Recipe
Ingredients:
2 Lg slicing cucumbers, peeled in alternating strips, halved lengthwise & scoop out the
seeds. Slice on a diagonal about ½” thick.
2 t Diamond Crystal salt
2 T Oyster Sauce
2 T GF Soy Sauce
2T Shaoxing wine (Chinese rice wine) or medium-dry Sherry
1 lb ground pork
3 T Pork fat
1 Fresno chili or Jalapeno, seeds removed and sliced thin
1 1” piece ginger, peeled and finely grated
3 Garlic cloves
½ t ground pepper
Sea salt
Cooked white rice (for serving)
Directions:
Toss cucumbers with Diamond salt in a bowl to coat evenly. Let sit until cucumbers start
to release liquid, about 10 minutes.
Meanwhile, stir oyster sauce, soy sauce, & wine in a small bowl; set aside.
Form Pork into 5 – 6 patties; season with sea salt. Set aside.
Drain cucumbers in a colander and rinse under cool running water. Drain, shaking of
any access water, then pat dry with a towel.
Heat 1 T fat in a large skillet over med-high heat. Cook cucumbers until tender crisp and
transfer to a plate.
Add more fat to coat pan, add patties and flatten with a spatula. Cook pressing
occasionally to help meat make contact with the pan. Flip and cook the other side. Once
nicely brown on each side, break up into large pieces and cook until no longer pink.
Add chili, ginger, garlic, and pepper and cook, stirring for about 30 seconds.
Return cucumber to skillet and add reserved sauce. Cook, tossing often until sauce is
reduced and evenly coats pork and cucumber. Serve with rice and enjoy!
Adapted from Bon Appetit