Dinner Tonight: Helen Chen's Pork and Cucumber Stir Fry
Need a gluten free and dairy free main course? Dinner Tonight: Helen Chen's Pork and Cucumber Stir Fry could be a great recipe to try. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 17g of protein, 13g of fat, and a total of 213 calories. This recipe serves 4. A mixture of shaoxing rice wine, cucumber, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.
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.
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.
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.