Chinese Food: What's Hot Now: Cucumber Pork Stir-fry

Chinese Food: What's Hot Now These articles that had the largest increase in popularity over the last week

Cucumber Pork Stir-fry Jul 27th 2011, 10:03 Cucumber soaks up the oyster- flavored sauce during stir-frying, added something extra to this quick and easy dish. Serve with cooked rice. Serves 3 - 4. Ingredients: 1 pound pork loin 1 tablespoon soy sauce 1 tablespoon Chinese rice wine or dry sherry 1/4 teaspoon salt Pinch black pepper 2 teaspoons cornstarch 1/3 cup chicken broth 1 tablespoon oyster sauce 1 teaspoon granulated sugar 1 medium cucumber 1 teaspoon minced ginger 1 teaspoon minced garlic 2 tablespoons vegetable oil, or as needed Preparation: 1. Cut the pork into thin strips. Place in a bowl and add the soy sauce, rice wine or dry sherry, salt, pepper, and cornstarch, using your fingers to mix it in. Cover and let the pork marinate in the refrigerator for 30 minutes. 2. While the pork is marinating, prepare the other ingredients: combine the chicken broth, oyster sauce, and sugar in a small bowl or measuring cup. Cut the cucumber in half lengthwise and then either diagonally into thin slices about 3/4-inch thick, or julienne-style to match the pork. 3. Preheat a wok on medium-high heat and add 1 tablespoon oil. When the oil is hot, add half the minced garlic and ginger. Stir for 10 seconds, then add half the pork. Let the pork sit for a minute, then stir-fry until it turns white and is nearly cooked. Remove the pork from the wok. Cook the remaining half of the pork, adding extra oil as needed. 4. Heat 1 tablespoon oil in the wok. When the oil is hot, add the remaining half of the garlic and ginger. Stir for 10 seconds, then add the cucumber. Stir-fry for 2 minutes, then add the sauce and cook for another 2 minutes. Add the pork and stir-fry for about 2 minutes more, to make sure the pork is cooked and everything is mixed together. Serve hot.

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