Dinner Tonight: Helen Chen's Pork and Cucumber Stir Fry
Dinner Tonight: Helen Chen's Pork and Cucumber Stir Fry might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 18g of protein, 13g of fat, and a total of 218 calories. This dairy free recipe serves 4 and costs 99 cents per serving. This recipe from Serious Eats requires rice wine, soy sauce, sugar, and english cucumber. A few people made this recipe, and 23 would say it hit the spot. From preparation to the plate, this recipe takes around 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. If you like this recipe, you might also like recipes such as Dinner Tonight: Five-spice Beef Stir Fry, Dinner Tonight: Lemony Chickpea Stir-Fry, and Dinner Tonight: Curried Udon Noodle Stir-Fry.
Servings: 4
Ingredients:
2 tablespoons canola oil
3 tablespoons chicken broth
2 teaspoons cornstarch
1/2 English cucumber, halved lengthwise and cut into 1/4-inch-thick slices
1 tablespoon fermented black beans, rinsed
2 tablespoons thinly sliced garlic
12 ounces lean pork butt, cut into 1/4-inch-thick bite-sized slices
1 medium red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
1 1/2 teaspoons Shaoxing rice wine or dry sherry
1 teaspoon salt
3/4 teaspoon sesame oil
1/2 teaspoon soy sauce
1/4 teaspoon sugar
Equipment:
bowl
wok
Cooking instruction summary:
Procedures 1 In a medium-sized bowl, combine the pork, rice wine, cornstarch, soy sauce, sesame oil, and 1/2 teaspoon of the salt. In a second bowl, mash the fermented black beans. 2 Heat a 14-inch flat-bottomed wok over high heat until it begins to smoke. Swirl in one tablespoon of the canola oil, and when it begins to smoke, add the garlic and pork. Cook undisturbed until pork begins to brown, about 20 seconds. Add the mashed fermented black beans. Cook, stirring often, until pork is browned but still a little rare, one to two minutes. Transfer mixture to a plate. 3 Swirl in the remaining one tablespoon of canola oil. When smoking, add the cucumber and red bell pepper strips. Stir-fry the vegetables until they start to soften, two to three minutes. Add the pork mixture to the work, along with the broth, sugar, and remaining 1/2 teaspoon of salt. Stir-fry for one minute. Serve with white rice.
Step by step:
1. In a medium-sized bowl, combine the pork, rice wine, cornstarch, soy sauce, sesame oil, and 1/2 teaspoon of the salt. In a second bowl, mash the fermented black beans.
2. Heat a 14-inch flat-bottomed wok over high heat until it begins to smoke. Swirl in one tablespoon of the canola oil, and when it begins to smoke, add the garlic and pork. Cook undisturbed until pork begins to brown, about 20 seconds.
3. Add the mashed fermented black beans. Cook, stirring often, until pork is browned but still a little rare, one to two minutes.
4. Transfer mixture to a plate.
5. Swirl in the remaining one tablespoon of canola oil. When smoking, add the cucumber and red bell pepper strips. Stir-fry the vegetables until they start to soften, two to three minutes.
6. Add the pork mixture to the work, along with the broth, sugar, and remaining 1/2 teaspoon of salt. Stir-fry for one minute.
7. Serve with white rice.
Nutrition Information:
covered percent of daily need
