1/4 lb Pork butt, boned
1 lg Cucumber (or zucchini,
-Chinese white radish
Or turnip)
1 Clove garlic, minced
2 tb Peanut oil
1/4 ts Salt
1 tb Thin soy sauce
1 tb Sherry
1 pn Sugar
1/2 c Chicken stock
Cornstarch paste
Don't add other vegetables to this dish. Keep it
simple. Just be artful in cutting vegetables.
Preparation: Slice pork butt across grain, then into
strips 1/4" thick by 2" long. Marinate with soy
sauce, sherry & sugar for 15 minutes. Peel cucumber;
slice in half the long way & remove seeds; slice in
strips to match pork; marinate in salt water for 15
minutes.
Stir-frying: Heat wok until very hot; add 1/2 of oil.
Drain pork; reserve liquid. When oil just begins to
smoke, add pork & stir-fry rapidly for about 1 minute
until shrivelled. Remove pork from wok; wash wok.
Reheat wok until very hot; add remaining oil. Drain
cucumber. When oil just begins to smoke, add cucumber
and stir-fry rapidly until heated through - about 30
seconds. Add pork & garlic; stir briefly; add stock.
Bring stock to boil; then stir in enough cornstarch
paste to make a light gravy. Bring sauce to boil.
Serve.
