Name: Pork and Cucumber Stir-Fry
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 1 pound lean pork shoulder, frozen for 30 minutes (see Cook's Note); 3 tablespoons soy sauce; 1 tablespoon cornstarch; 1 teaspoon kosher salt, plus more to taste; 1 teaspoon ground white pepper, plus more to taste; 5 Persian cucumbers; 3 tablespoons canola oil; 2 tablespoons minced peeled fresh ginger; 3 cloves garlic, minced; 3 scallions, thinly sliced; Cooked rice, for serving; Sambal oelek, for serving

Directions

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32m Easy 97%

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Using a sharp knife, cut the pork into thin slices. Whisk 2 tablespoons of the soy sauce, the cornstarch, salt and white pepper together in a medium bowl. Add the pork and mix well.
Cut the cucumbers crosswise in three pieces. Using the flat side of a large, heavy knife, lightly crush the cucumber pieces, then tear them into chunks; discard any loose seeds.
Heat the canola oil in a very large cast-iron skillet or wok over high heat until nearly smoking. Add the pork and spread it in an even layer. Cook, undisturbed, until well browned on the bottom, about 3 minutes. Add the ginger and garlic and stir-fry until very fragrant and the pork is nearly cooked through, about 3 minutes. Add the cucumbers and stir-fry until the cucumbers are hot, about 3 minutes longer. Stir in the scallions and the remaining 1 tablespoon of soy sauce; season with salt and white pepper to taste. Serve right away with rice and sambal oelek.

Cook’s Note

You can also use pork tenderloin for this recipe.

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