For 4 Serving(s)
- 1 lb ground pork
- 2 T soy sauce
- 2 T cornstarch
- sunflower oil
- 1 T chopped lemongrass
- 4 clv garlic
- 2 t minced fresh ginger
- 1 bell pepper
- 1 Mediterranean cucumber
- 8 scallions
- 2 t crushed red pepper flakes
- 1/2 c water
- 2 t sugar
- cooked white rice
Peppery Pork Cucumber Stir-Fry Directions
- Place the pork in a bowl and sprinkle with the 2 tablespoons of soy sauce and 1 tablespoon of the cornstarch. Mix well, then let rest for 10-15 minutes.
- Heat 2 tablespoons of oil in a heavy skillet or wok. Add the pork, stirring and breaking it up into small chunks while cooking. When the pork is cooked through, transfer to a paper towel-lined plate to drain.
- In a small bowl, whisk together the remaining 1/3 cup soy sauce, ½ cup water, sugar, and remaining tablespoon of cornstarch. Set aside.
- Discard any fat in the skillet and wipe clean. Heat 1 tablespoon oil over medium heat. Add the lemongrass, garlic, and ginger, and cook, stirring, for 30 seconds. Add the bell pepper and cook for 1 more minute. Stir in the cucumber and cook for an additional 1 minute. Stir in the scallions and ground pork. Pour the prepared sauce into the pan and stir to coat. Cook just another minute, then stir in the crushed red pepper flakes.
- Serve hot over the white rice, sprinkled with more crushed red pepper flakes to taste.