Stir fried cucumber and pork

By blum099

Garlic mellowed by frying is the main seasoning here, To fry the
garlic, you will need to tilt the saucepan or wok slightly while
securely holding the handle in order to check the temperature of
the oil on a deep-frying thermometer. Make sure the tip of the
thermometer does not touch the pan. The oil used to cook the garlic is used again in the stir-fry to give additional flavor; normally I do not recommend reusing oil after deep-fat frying, but this oil is only heated to 280°F and is removed from the heat within 1 minute. The remaining cooled oil can be stored in a jar. If you use the wok to fry the garlic, it must be washed and dried before using it to stir-fry the pork.

Ingredients

• 1/2 cup peanut or vegetable oil
• 3 tablespoons chopped garlic
• 12 ounces lean pork shoulder
• or butt, cut into IA-inch-thick bite-sized slices
• I 1/2 teaspoons cornstarch
• 3 teaspoons soy sauce
• 1/4 teaspoon sugar
• 3/4 teaspoon salt
• 8 slices ginger, smashed
• 1 large English cucumber, ends
• trimmed, halved lengthwise, and
• cut on the diagonal into 1/4-inch thick
• slices (about 3 cups

Details

Servings 2

Preparation

Step 1

1. In a I-quart saucepan or a 14-inch flat-bottomed wok heat the oil over high heat until the oil registers 280°F on a deep-frying thermometer. Carefully add the garlic. Cook, stirring 30 seconds to 1 minute or until the garlic is light golden. Remove the saucepan from the heat. Remove the garlic with a metal skimmer and put on a plate lined with paper towels. Carefully remove the oil from the wok and reserve. Wash the wok and dry it thoroughly.
2. In a shallow bowl combine the pork, cornstarch, 1 1/2 teaspoons of the soy sauce, sugar, and 1/4 teaspoon of the salt. In a small bowl combine the remaining 1 1/2 teaspoons soy sauce and 1 tablespoon
cold water.
3. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
Swirl in 2 tablespoons of the reserved garlic oil, add the ginger slices,
then, using a metal spatula, stir-fry 30 seconds or until the ginger is fragrant. Push the ginger to the sides of the wok, carefully add the pork, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the pork begin to sear. Then stir-fry 1 minute or until the pork is lightly browned but not cooked through . Add the cucumber and stir-fry 30 seconds or until well combined , Sprinkle on the remaining 1/2 teaspoon salt, swirl the reserved soy sauce mixture into the wok, and stir-fry 1 minute or until the pork is just cooked and the cucumber begins to wilt. Stir in the reserved garlic.