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With its contrast of tender pork and crisp cucumber, this stir-fry is a great way to enjoy a fresh yet satisfying meal.
When I think of cucumbers, more often than not I associate them with salads or eating them raw as a snack. They take on a unique flavor and texture when stir-fried, absorbing savory aromatics while maintaining a slight crunch. My mom made this dish often when I was a kid and if you want something for a change, try this stir fry cucumber with pork, you’ll be surprised by how delicious it can be!
Choosing the right pork
Boneless pork loin is a great choice for this dish due to its lean yet tender texture. However, because it can sometimes be dry if overcooked, marinating is key to ensuring a juicy result.
Marinade for tender and flavorful pork
For the best results, marinate the pork for at least 15 minutes and up to 12 hours using:
Sugar – Balances the flavors and enhances browning.
White pepper – Adds subtle warmth and complements the other seasonings.
Shaoxing wine – Infuses depth and helps tenderize the pork.
Soy sauce – Provides umami and a touch of saltiness.
Sesame oil – Adds a hint of nuttiness.
Baking soda – Helps keep the pork tender.
Cornstarch – Forms a light protective coating, preventing moisture loss and ensuring a velvety smooth texture.
Stir fry Pork with Cucumber
Ingredients
- 450 g boneless pork loin cut into about 2-inch strips
- 224 g English cucumber
- 3 Tbsp oil
Marinade for the pork:
- ¼ tsp sugar
- ¼ tsp ground white pepper
- 1 tsp Shaoxing wine
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
- ½ tsp baking soda
- 1 tsp cornstarch
Aromatics:
- 2 cloves garlic minced
- 10 g ginger cut into thin slices
- 2 stalks scallions cut into 1-inch segment
Seasoning:
- 1 Tbsp soy sauce
- 1 Tbsp water
- ½ tsp ground white pepper
Cornstarch slurry:
- 1 tsp cornstarch
- 1 Tbsp water
Instructions
Prepare the cucumber:
- Cut off both tips of the cucumber. Peel the skin. Halve the cucumber lengthwise. Scoop the seeds out with a spoon
- Cut the cucumber on a bias into a 1/2-inch thick pieces
Marinate the meat:
- Combine pork slices with all the ingredients for marinade. Let them marinate for at least 15 minutes up to 12 hours
Stir-frying:
- Preheat a wok or large skillet over high heat until you start seeing smoke arise. Add 1 Tbsp of oil and swirl to coat the wok/skillet. Add the pork in one layer. Let the pork cook undisturbed for about 30 seconds then stir fry for another 30 seconds. Some parts will get a slight char. Remove from the wok/skillet.
- Wipe the wok or skillet or scrape off any pieces that may stuck there. Add another 1 Tbsp of oil. Add the garlic, ginger, and scallion and cook for about 30 seconds.
- Add the cucumber slices and cook for another 30 seconds
- Add the pork back followed by the seasoning and stir fry to mix everything. Pour the cornstarch slurry and continue to stir fry. There isn't much sauce in this stir fry, but the cornstarch slurry will make everything smooth and shiny.
Serve:
- Remove from the heat and serve immediately with some rice or as part of multi-course meal
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
Tips for success
1. Use high heat
Stir-frying is all about fast, high-heat cooking. Make sure your pan or wok is preheated until hot before adding oil. This prevents sticking and ensures proper caramelization.
2. Sear the pork first
Searing the pork first allows a bit of crust and caramelization to develop and also helps to seal in juices, which keeps the meat tender
3. Don’t overcook the cucumber
We still want to preserve some of that crisp texture from the cucumber while allowing them to absorb the savory sauce while cooking
With its contrast of tender pork and crisp cucumber, this stir-fry is a great way to enjoy a fresh yet satisfying meal. The key to success lies in proper marination, quick high-heat cooking, and careful handling of the cucumbers to retain their texture. Give it a try, and you might find it becoming a regular in your home-cooked meal rotation!
