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Cucumber Stir Fried With Pork

Ingredients
 

8 oz lean boneless pork
2 tsp light soy sauce
1 tsp dark soy sauce
1 tsp rice wine or dry sherry
1 tsp sesame oil
1/2 tsp cornstarch
1 lb cucumber
1 1/2 tbsp peanut oil
1 tbsp chili bean sauce
2 tsp finely chopped garlic
1 tsp sichuan peppercorns (roasted, groun, d)
1/2 tsp chili flakes or chili powder
1/2 tsp salt
2 tsp light soy sauce
2 tsp rice wine
2 tsp white rice vinegar
1 tsp sugar




 
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Preparation
 
CUT THE PORK into thin slices, 1/8-inch-by-3-inches long. In a
medium-sized bowl, combine the pork with soy sauces, rice wine,
sesame oil and cornstarch and set aside. Peel the cucumbers, split
them in half, and with a spoon, scoop out the seeds. Then finely
slice the cucumber. Heat a wok or large saute pan until it is hot.
Add the oil, then chili bean sauce, garlic, Sichuan peppercorns,
chili flakes and salt, and stir-fry for 10 seconds. Then add the
pork; stir-fry 1 minute. Add cucumbers; stir-fry for 1 minute. Pour
in soy sauce, wine, vinegar and sugar. Stir-fry 2 minutes, or until
all the liquid has evaporated. Serve at once.

 

 
Servings: 4

 

 

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