epicurious5.0
Caramelized Pork and Cucumber Stir-Fry
Crisp-tender cucumbers and deeply browned pork crumbles add delightful texture to this quick and savory weeknight stir-fry.
👥 4 Servings👤 Christina Chaey📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●colander
- ●skillet
- ●pan
- ●spatula
📝 Preparation Steps
1
Toss cucumber slices and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to coat evenly. Let sit until cucumber slices start to release their liquid, about ⏱️ 10 minutes.
. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
2
Meanwhile, stir oyster sauce, soy sauce, and Shaoxing wine in a small bowl to combine; set aside.
3
Using your hands, form pork into five or 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 Tbsp. oil in a large skillet 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 Tbsp. oil over medium-high. 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. Flip patties; cook until other side is deeply browned and crisp, about ⏱️ 4 minutes. Break up pork into large pieces; continue to cook until no longer pink, about ⏱️ 1 minute. Add chile, ginger, garlic, and white pepper and cook, stirring constantly, until fragrant, about ⏱️ 30 seconds. 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. Serve stir-fry with rice.
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