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This is characteristic of a yin- yang stir-fry, so called because it combines cooling ingredients (such as cucumber) with the heat of others (in this case, garlic and ginger). Garlic mellowed by fry- ing is the main seasoning here; some of the oil used for the garlic is then incorporated in the dish. It’s best to use an instant-read thermometer to gauge the tem- perature of the oil.
Stir-Fried Cucumber and Pork With Golden Garlic
· 3 to 5 large cloves garlic
2 to 3 servings
Pork shoulder or butt doesn’t usually come in small amounts. Ask your butcher to cut down a larger roast; freeze what you don’t use for this recipe. Serve with steamed rice. Adapted from Grace Young’s
“Stir-Frying to the Sky’s Edge” (Si- mon & Schuster, 2010).
INGREDIENTS
· Acup peanut or vegetable oil
· 12 ounces boneless lean pork shoulder or butt (see headnote)
· 1 large (seedless) English cucumber
· 2- to 3-inch piece ginger root
· 1Ateaspoons cornstarch · 1 tablespoon low-sodium soy sauce · Dteaspoon sugar · Eteaspoon salt
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Washingtonpost.com’s Recipe Finder in April have a great fea- ture in common: They are full of bold flavors.
1. Honey Garlic Habanero
Wing Sauce. Oakton resident Tim Artz’s spicy creation, made with garlic, peppers and honey from his own garden.
2. Slow-Cooker Lamb Stew
Agrodolce. A Cooking for One dish that is sweet and sour, with even more flavor after a day or two in the fridge.
3. Tim’s Macaroni and
Cheese. Also from Artz; roasted chili peppers and lots of garlic up the ante in this classic.
4. Anthony Bourdain’s Boeuf
Bourguignon. A surprise; this recipe ran in 2004. Our tested version must have been linked to by some wise online audience.
5. Slow-Cooker Chickpeas
With Sunchokes and Chorizo.
Another Cooking for One dish; this one highlights the good things slow-cookers can do for beans.
Bonnie S. Benwick, The Post’s
deputy Food editor, edited and tested
this recipe. Questions? E-mail her at
food@washpost.com. Have a quick-dinner recipe that works for you? Send it along, too.
archives at
washingtonpost.com/food.
6
Find other quick meals:
Search The Post’s recipe
Top Round London Broil
249
Patties Patties
1 1
· 1 tablespoon cold water
STEPS
· Line a plate with paper towels. Heat the oil in a 14-inch flat-bottomed wok or small saucepan over medium heat, or as needed, so the oil reaches a temperature of 280 degrees. (Make sure the tip of the thermometer does not touch the wok or saucepan.)
· Coarsely chop the garlic as needed to yield 3 tablespoons. Trim off and
discard any fat from the pork, then cut the meat into D-inch or bite-size slices (to yield about 2Acups). Peel the ginger and cut it crosswise into 8 coin-size slices, then use the broad, flat side of a knife to smash each one. Trim off the ends of the cucumber, then use a vegetable peeler to cut away long strips of peel, creating a striped effect. Cut the cucumber on the diagonal into D-inch slices (to yield about 3 cups).
· Add the garlic to the hot oil and cook, stirring, for 30 seconds to 1
minute or until the garlic is just golden. Use a metal skimmer to transfer the garlic to the
paper-towel-lined plate. Strain the oil into a heatproof container.
sugar and Dteaspoon of the salt in a medium bowl; toss to coat evenly. Combine the remaining soy sauce and the water in a separate small bowl.
· Combine the pork, cornstarch, half of the soy sauce (1Ateaspoons), the
· If you used the wok to heat the oil, wash and dry it thoroughly before
placing it over high heat. Or heat a 12-inch skillet (not nonstick) over high heat. When the wok or skillet is hot, add a drop of water; the heat is sufficient when the water vaporizes within 2 seconds.
· Swirl in 2 tablespoons of the reserved garlic oil, then add the
ginger. Stir-fry for 30 seconds or until the ginger becomes fragrant. Push it to the sides of the wok or skillet, then add the pork in a single layer. Cook undisturbed for 1 minute so the pork sears, then stir-fry for 1 minute, until the meat is seared but not fully cooked through.
· Add the cucumber and stir-fry for 30 seconds, making sure it is well
incorporated, then sprinkle on the remaining Ateaspoon of salt and the soy sauce-water mixture. Stir-fry for 1 minute or until the pork is cooked through and the cucumber has begun to wilt.
· Stir in the reserved garlic and remove from the heat. Divide among
individual bowls; serve immediately.
NUTRITION | Per serving (based on 3): 280 calories, 26 g protein, 10 g carbohydrates, 16 g fat, 4 g saturated fat, 65 mg cholesterol, 460 mg sodium, 0 g dietary fiber, 2 g sugar
Readers’ top-five recipe picks
FOOD
Editor: Joe Yonan • Deputy Editor:
Bonnie S. Benwick • Art Director: Marty Barrick • Staff Writer: Jane
Black • Editorial Assistant: Leigh Lambert • To contact us E-mail:
food@washpost.com Telephone: 202-334-7575 Mail: Food Section, The Washington Post, 1150 15th St. NW, Washington, D.C. 20071
85% LEAN
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