This dish might sound a little odd but it’s a very nice combination between the texture of the pork and the freshness of the cucumber. The original recipe calls for frying garlic but I’m a bit lazy and prefer to use a more simpler method.
Adapted from Grace Young’s Stir-frying to the Sky’s Edge
Paleo diet ingredient substitution in red.
- 1/2 cup vegetable oil (extra virgin avocado oil)
- 3 tablespoon chopped garlic
- 12 oz lean pork shoulder, cut into bite sized 1/4-inch pieces
- 3 teaspoon soy sauce (Tamari), divided
- 1 tablespoon cold water
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 2 teaspoon freshly minced ginger
- 1 large English cucumber, ends trimmed
Slice cucumber in half lengthwise, cut on the diagonal into 1/4-inch thick slices. Should yield about 3 cups.
In a bowl, combine pork, 1 1/2 teaspoon soy sauce (Tamari), sugar and 1/4 teaspoon salt. In another small bowl, combine 1 1/2 teaspoon soy sauce and 1 cold water.
Heat wok over high heat. Swirl in oil, add garlic and stir fry for 30 seconds until arromatic. Add ginger and stir fy for another 30 seconds. The garlic will start to get golden. Push garlic and ginger to the side, add pork and spread evenly in one layer. Cook undisturbed for 1 minute until the pork begins to sear. Then stir-fry for 1 minute, pork will start to brown. Add cucumber and stir-fry for 30 seconds, combining everything together. Sprinkle on remaining 1/2 teaspoon salt, swirl in the soy sauce and water mixture, stir-fry for 1 more minute. Cucumber should just start to cook and wilt a bit. Serve hot.