Although summer is passing away, I still want to share one of my favorite summer dishes- cucumber and minced pork stir-fry. My favorite way to cook cucumber is to make a smashed salad. My daughter has another option- she loves stir-fried cucumber.
Cucumber has a large water content. So one problem we need to address is keeping the stir-fry from becoming watery. There are two possible ways to achieve this. The first is to use super-high heat and shorten the cooking time. Lock the water inside the cucumber.
Another option is to remove the water first before cooking. That’s the approach we use today. Slightly pickled cucumber with salt has a much crunchier texture. So sometimes we call it crispy cucumber.
The longer you pickle the cucumber, the crispier it gets. Another reason I love this version is that it absorbs flavors better after pickling.
Cook’s Tip
- Don’t add too much salt when pickling the cucumber; otherwise, you will need to rinse it to remove extra salt.  I use only about 1/2 tablespoon of salt for 4 cucumbers. It tastes just on point.
- Just season the minced pork, not the cucumber. Since the pickled cucumber is already seasoned, add all the seasonings directly to the minced pork before adding the cucumber circles.
- When squeezing the water, squeeze forcefully.
- Adding Thai pepper is a lovely way to enhance the flavor. I love to add it at the end so the dish is less spicy. If you want it hotter, add chili flakes.
- Be patient when frying the minced pork; well-browned pork offers great flavor and a lovely, different crispy taste.
Ingredients
Step by step
Prepare the cucumber
Peel the tough skin from the cucumber if you are using a long Asian cucumber, or trim the ends if you’re using a small cucumber. Â Cut into thicker circles, around 0.5 cm.
Sprinkle with salt, mix well, and set aside for 1 hour. Squeeze the water out forcefully. Â
In a wok, coat with some oil and fry the minced pork until crispy and golden brown. This may take several minutes. If you find lots of oil rendered out, scoop out the extra.
Add garlic and ginger, and fry until aromatic. Season with salt, sugar, white ground pepper, and light soy sauce. We season at this stage because the cucumber is already salted during the pickling process.
Add the pickled cucumber slices and the Thai peppers. Mix quickly, and serve hot.
What to serve with
The best way to serve it is over rice.
Mix with rice before eating. This serving style is called Gai Fan, which means “top with rice.”  Each grain of rice adds flavor and makes it comforting on hot days. Make a large batch and pair it with a light soup like boy choy and tofu soup. That’s a quick meal.
Another option is to serve with soft breads or buns. You can try Chinese steamed buns.
Crispy Cucumber Stir Fried with Pork
Ingredients
- 4 small cucumbers cut into thick circles or 2 long ones.
- 1/2 tsp. Salt for pickles
- 1 cup minced pork preferably with some fat
- 2 tbsp. Cooking oil
- 2 garlic cloves
- 1/2 thumb ginger
- 1 red Thai pepper optional
- a very small pinch of salt
- 1/2 tbsp. light soy sauce
- 1 tsp. sugar
Instructions
Prepare the cucumber
- Peel the tough skin from the cucumber if you are using a long Asian cucumber, or trim the ends if you’re using a small cucumber. Â Cut into thicker circles, around 0.5 cm.
- Sprinkle with salt, mix well, and set aside for 1 hour. Squeeze the water out forcefully.
Stir Fry
- In a wok, coat with some oil and fry the minced pork until crispy and golden brown. This may take several minutes. If you find lots of oil rendered out, scoop out the extra.
- Add garlic and ginger, and fry until aromatic. Â Season with salt, sugar, white ground pepper, and light soy sauce. Â We season at this stage because the cucumber is already salted during the pickling process.
- Add the pickled cucumber slices and the Thai peppers. Mix quickly, and serve hot.
