Cucumber Stir-Fried with Pork
Submitted by MollyEMor
Sichuan-style cucumber stir-fry with pork, chili bean sauce, and numbing peppercorns. A fiery, crunchy 30-minute wok dish that turns humble cucumbers into a bold weeknight star.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minCooked cucumber might sound unusual if you’ve only ever eaten it raw, but trust the Sichuan kitchen on this one.
When cucumbers hit a screaming-hot wok they turn silky on the outside while keeping a juicy crunch at the center.
Thin-sliced pork gets a quick marinade in soy, rice wine, sesame oil, and cornstarch, then stir-fries alongside chili bean sauce, garlic, and those tingly Sichuan peppercorns that make your lips buzz.
A splash of rice vinegar and a pinch of sugar at the finish balance the heat with a bright, sweet edge. The whole thing takes 30 minutes flat.
Wok Tips
- Get your wok ripping hot before adding oil. A cool wok steams the pork instead of searing it, and you’ll lose that caramelized char.
- Seed the cucumbers thoroughly so they don’t release water and turn the stir-fry soupy.
- Serve immediately over steamed rice. This dish loses its snap if it sits around.
Ingredients
Directions
Cut the pork into thin slices, ⅛ inch-by-3-inches long.
In a medium-sized bowl, combine the pork with soy sauces, rice wine, sesame oil and cornstarch and set aside.
Peel the cucumbers, split them in half, and with a spoon, scoop out the seeds.
Then finely slice the cucumber.
Heat a wok or large sauté pan until it is hot.
Add the oil, then chili bean sauce, garlic, Sichuan peppercorns, chili flakes and salt, and stir-fry for 10 seconds.
Then add the pork; stir-fry 1 minute. Add cucumbers; stir-fry for 1 minute.
Pour in soy sauce, wine, vinegar and sugar. Stir-fry 2 minutes, or until all the liquid has evaporated.
Serve at once.
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