Stir-fried Pork with Cucumber
A crisp, tender, and refreshing Zhejiang-style dish with well-balanced savory flavors.
Ingredients
Cucumber (cleaned, ends trimmed, cut in half lengthwise, seeds removed, cut into thin shreds, salted and drained)
250 g
Lean pork (cut into shreds, mixed evenly with salt, chicken powder, egg white, and dry starch)
200 g
Shaoxing rice wine
1 tbsp
Egg white
1
Salt
to taste
Chicken powder
to taste
Starch
to taste
Minced ginger and scallion
to taste
Oil
to taste
Instructions
1
Step 1
Wash the cucumber, trim off both ends, cut it in half lengthwise, remove all the seeds, cut into thin shreds, place in a bowl, add a small amount of salt, marinate for about 2 minutes, then squeeze out excess moisture; cut the lean pork into shreds, place in a bowl, add salt, chicken powder, egg white, and dry starch, and mix evenly.
2
Step 2
Heat a wok over high heat, add oil and heat to 60% of its smoking point, add the pork shreds and stir-fry until they turn white, then remove and drain excess oil. Return the wok to high heat, leave a small amount of oil in the wok, add minced ginger and scallion and fry until fragrant, toss in the cucumber shreds and stir-fry briefly, then add Shaoxing rice wine, salt, and chicken powder, thicken with water starch, add the pork shreds, toss to combine evenly, and serve.
