We have already told more than once that the East Asian cuisine is distinguished by the rapid preparation of dishes. In this recipe there are many different operations, but they are usually done very fast. While you are marinating cucumbers, you can prepare the remaining ingredients.
All subsequent operations will take only a few minutes. And as a result you will get the divine taste, and all the useful substances are saved!
List of required products:
- 400 g — pork tenderloin;
- 4 medium cucumber;
- 1/2 cup soy sauce;
- 5 tbsp. of liquid honey;
- 3 cm of ginger root;
- 1 lemon peel;
- 1/2 cup of rice wine or dry sherry;
- 2 tbsp. rice vinegar;
- 4 tbsp. unrefined peanut butter;
- freshly ground black pepper;
- a few green onion feathers.
Begin to cook
- Cucumbers are cut into longitudinal slabs of 1 cm thick. Carefully cut the seeds with a knife (save them). Mix half of the soy sauce with the vinegar. Put cucumbers into the marinade for 10 minutes.
- Cucumber seeds and ginger are chopped and mixed with lemon peel (it should be removed with a small grater), honey, wine and the remaining soy sauce.
- Pork is cut into pieces of 1 cm thick and mixed with the resulting sauce. Cut the cucumbers with paper towels.
- In the wok strongly heat 2 tbsp. butter, put the cucumber and fry, stirring, at maximum heat until golden brown hint. As a rule it takes about 2 minutes. Put everything into a warmed dish. Wipe the wok with paper towels and return to a strong fire.
- Strongly heat the remaining oil in the wok. Remove pork from a marinade and fry, stirring, until crusty condition. It is about 3 minutes usually.
- Pour marinade into the wok from under the meat and, without reducing the fire, cook pork for 4 more minutes.
- Cut the green onion into small pieces diagonally. Put the meat on a dish with cucumbers. Season with black pepper and green onions. Serve immediately.
Some notes for you
In Chinese cuisine, cucumbers are often marinated and fried in vegetable oil until a ruddy crust appearance. They are served not only as a side dish for meat or fish, but also as an independent dish along with other fried vegetables.