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Cucumber Stir-Fried with Pork

 

39

Yield

4

servings

Prep

20

min

Cook

10

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

8 ounces pork
lean, boneless
2 teaspoons soy sauce, light
1 teaspoon soy sauce, dark
1 teaspoon rice wine
or dry sherry
1 teaspoon sesame oil
½ teaspoon cornstarch
1 pound cucumbers
1 ½ tablespoons peanut oil
1 tablespoon chili bean sauce
*
2 teaspoons garlic
finely chopped
1 teaspoon sichuan peppercorns
roasted, ground
*
½ teaspoon red pepper flakes
*
½ teaspoon salt
2 teaspoons soy sauce, light
2 teaspoons rice wine
2 teaspoons rice vinegar
white
1 teaspoon sugar

Directions

Cut the pork into thin slices, ⅛ 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 sauté 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 19753% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 610mg 25%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 35g
Vitamin A 3% Vitamin C 7%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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