Stir-Fried Pork & Cucumber

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Stir-Fried Pork & Cucumber

Serves 2

1 larger cucumber, sliced lengthways in half and deseeded

1 tbsp table salt

A handful of sugarsnap peas

2 spring onions

1 tsp minced ginger

2 cloves of garlic, sliced

200gr pork (leg or tenderloin), sliced thinly

1 tbsp light soy sauce

1 tsp cornflour

1 tsp sesame oil

1 tsp dark soy

1 tbsp Shaoxing rice wine

A pinch of white pepper

2 tbsp vegetable oil

For the sauce:

1 tbsp water

1 tbsp light soy

1 tsp dark soy

1 tbsp Chinkiang vinegar (sub with half sherry vinegar and half balsamic if you don't have this)

A pinch of sugar

1 tsp cornflour

Directions

Peel the cucumber in stripes so that you have large green and white stripes. Chop roughly in large pieces, toss in the 1 tbsp salt and place in a sieve. Leave to drain for half an hour, then wash thoroughly and leave to dry. Meanwhile, marinade the pork in the soy sauces, rice wine, sesame oil, cornflour and white pepper.

Separate the whites from the greens of the spring onion, and slice into 2 inch sections. Slice the greens finely and place to one side.

Mix the sauce ingredients together.

Heat 1 tbsp of oil until smoking hot, then fry the pork, tossing occasionally, for 2 - 3 minutes. Remove to a plate. Get the wok smoking hot again, add another tbsp of oil, then add the ginger and whites of the spring onion. Add the cucumber and sugarsnap peas, and stir fry for 2 - 3 minutes until they get some colour on them. Add the garlic, and continue to stir-fry for another couple of minutes. Add the pork back in and stir to combine for another minute or two, then add the sauce ingredients. Stir-fry until the liquid thickens slightly, then remove from the heat and serve, garnishing the top with spring onions. Serve with rice.

bon appetit