Helen Chen’s Pork and Cucumber
August’s Wok Wednesdays picks are perfect for this time of year. Fresh produce in the store and farmer’s markets are at their peak. The recipes are from the Breath of the Wok: Helen Chen’s Pork and Cucumber, p. 83 and Liang Nian Xiu’s Moon Hill Corn and Beans, p. 132. Both with fresh vegetables and flavor.
For the Pork and Cucumber recipe on p. 83 use 12 oz. of pork butt or shoulder. Cut into 1/4 inch bite size pieces. If you cannot find a small piece of pork, slice off 12 ounces and use the rest to make Memphis style pulled pork.
Combine the pork in a shallow bowl with sherry, cornstarch, soy sauce sesame oil and salt.
Rinse the fermented black beans and mash in a small bowl.
Slice the red pepper and cucumber.
Prepare all ingredients ahead of time for stir frying. Additional ingredients include chicken broth, salt, and sliced garlic.
Serve with rice, though it makes a filling meal without it. Pair with Ling Niam Xiu’s Moon Hill Corn and Beans, p. 132.