Caramelized Pork & Cucumber Stir-Fry

I have never cooked cucumbers before! The cucumber slices in this stir-fry were quickly sautéed until just crisp tender- great. I also loved the seasonings in the finished dish.

This recipe was adapted from Bon Appétit, contributed by Christina Chaey. I used my largest skillet (14-inch) but would use a 12-inch next time. I don’t have a 14-inch splatter screen and I made quite a mess. It was worth it.

Yield: Serves 3 to 4

• 1 large English/European cucumber, peeled in alternating lengthwise strips, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal 1/2-inch thick (I used a melon baller to remove the seeds)
• 1/2 tsp Morton kosher salt (or 1 tsp Diamond Crystal), plus more
• 2 T oyster sauce
• 2 T soy sauce (I used Trader Joe’s light soy sauce)
• 2 T Shaoxing wine (Chinese rice wine) or medium-dry sherry (I used dry sherry)
• 1 lb ground pork
• 3 T grapeseed or vegetable oil, divided
• 1 Fresno chile, halved, ribs and seeds removed, thinly sliced lengthwise
• 1 one-inch piece ginger root, peeled, finely grated
• 2 to 4 large garlic cloves, finely grated or pushed through a garlic press
• 1/2 tsp freshly ground white or black pepper
• white rice, for serving (I used white Basmati rice)
• minced cilantro, for garnish, optional

1. Toss cucumber slices and kosher salt in a medium bowl to coat evenly. Let sit until cucumber slices start to release their liquid, about 10 minutes.
2. Meanwhile, stir oyster sauce, soy sauce, and sherry (or Shaoxing wine) in a small bowl to combine; set aside.
3. Using your hands, form pork into six small patties. Season lightly with salt; set aside.
4. Drain cucumber slices in a colander and rinse well under cool running water. Drain, shaking off any excess water, then pat dry with a kitchen towel.
5. Heat 1 tablespoon of oil in a large skillet (12-inch) over medium-high. Cook cucumber slices, tossing vigorously, until crisp-tender, about 1 minute. Transfer to a plate.
6. Wipe out skillet and heat remaining 2 tablespoons of oil over medium-high.
7. Add reserved pork patties; gently flatten with a spatula. Cook, pressing occasionally to help meat make contact with pan, until deeply browned and crisp underneath, about 4 minutes.
8. Flip patties; cook until other side is deeply browned and crisp, about 4 minutes.
9. Break up pork into large pieces; continue to cook until no longer pink, about 1 minute.
10. Add chile, ginger, garlic, and pepper and cook, stirring constantly, until fragrant, about 30 seconds.
11. Add cucumber back to skillet along with reserved sauce. Cook, tossing often, until sauce is reduced and evenly coats pork and cucumber slices, about 1 minute.
12. Serve stir-fry over rice. Garnish with cilantro, if desired.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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