Stir-fried Pork with Pickled Cucumbers (Jiang Gua Chao Rou Si)
A classic Chinese home-style dish combining tender pork strips with tangy-sweet pickled cucumbers. Quick to prepare and irresistibly savory, it pairs perfectly with steamed rice.
Ingredients
11 items- Pork tenderloin 200g
- Pickled cucumbers (Jiang Gua) 150g
- Ginger 10g
- Garlic 2 cloves
- Dried chili peppers 2-3
- Cooking wine 1 tbsp
- Light soy sauce 1 tbsp
- Sugar 1 tsp
- Starch 1 tsp
- Cooking oil 2 tbsp
- Salt to taste
Nutrition
Steps （5 steps）
Cut pork into thin strips. Mix with 1 tsp cooking wine, 1 tsp starch, and a pinch of salt. Marinate for 10 minutes. Slice pickled cucumbers into thin strips, soak in water for 5 minutes, then squeeze dry. Mince ginger and garlic. Cut dried chilies into sections.
Heat wok over medium heat, add 1 tbsp oil. Turn to high heat. When oil is about 50% hot, add pork strips and quickly stir-fry until they change color (about 30 seconds). Remove immediately and set aside.
Add another 1 tbsp oil to the wok. Heat over medium heat until 60% hot, then add ginger, garlic, and dried chilies. Stir-fry until fragrant, about 15 seconds.
Add pickled cucumber strips, turn to high heat, and stir-fry quickly for 30 seconds. Add light soy sauce and sugar, continue stir-frying for 10 seconds to coat evenly.
Return the cooked pork strips to the wok. Stir-fry over high heat for 20 seconds to combine everything. Taste, add a little salt if needed. Transfer to plate and serve.
Tips
Pre-cook the pork strips to just done, then return at the end to keep them tender. Soaking the pickled cucumbers beforehand reduces their saltiness for a balanced flavor.
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