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Taiwanese Pork Stir-Fry with Pickled Cucumbers

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PREP TIME
15 min
COOKING TIME
17 min
TOTAL TIME
32 min
SERVINGS
2 servings
Dinner Chinese
Taiwanese Pork Stir-Fry with Pickled Cucumbers
Ingredients
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon soy sauce paste
  • 1 tablespoon soy sauce
  • 1 teaspoon white sugar
  • 3 dashes ground white pepper
  • 1/2 pound ground pork
  • 1/3 cup Taiwanese pickled cucumbers with brine, chopped
  • 1 tablespoon vegetable oil
  • 2 small shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1/4 teaspoon ground star anise
  • 1 1/2 cups water
  • 1/4 teaspoon sesame oil
  • 2 green onions, chopped
Instructions
1
Combine rice wine, soy sauce paste, soy sauce, sugar, and white pepper in a bowl to create the marinade. Combine ground pork with cucumber brine in another bowl.
2
Heat oil in a large skillet over medium heat. Sear shallots until they turn golden brown, approximately 5 minutes. Add the ground pork mixture and cook until it reaches an internal temperature of 160°F, about 3 to 4 minutes. Use a spatula to push the pork and shallots to one side of the skillet, creating a small gap in the center. Add minced garlic, grated ginger, and star anise; stir well.
3
Add water to the skillet and bring it to a boil. Lower heat to medium low; let it simmer until the sauce thickens to about 1 cup, approximately 10-15 minutes. Stir in finely chopped cucumbers. Combine the marinade with the sauce; let it cook until all flavors meld together, 4 to 6 minutes.
4
Finish by drizzling sesame oil over the pork mixture and sprinkling green onions on top.