- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
4 servings
suggest servings
| 8 | ounces | pork | lean, boneless |
| 2 | teaspoons | soy sauce, light | |
| 1 | teaspoon | soy sauce, dark | |
| 1 | teaspoon | rice wine | or dry sherry |
| 1 | teaspoon | sesame oil | |
| 1/2 | teaspoon | cornstarch | |
| 1 | pound | cucumber | |
| 1 1/2 | tablespoons | peanut oil | |
| 1 | tablespoon | chili bean sauce | |
| 2 | teaspoons | garlic | finely chopped |
| 1 | teaspoon | sichuan peppercorns | roasted, ground |
| 1/2 | teaspoon | red pepper flakes | |
| 1/2 | teaspoon | salt | |
| 2 | teaspoons | soy sauce, light | |
| 2 | teaspoons | rice wine | |
| 2 | teaspoons | rice vinegar | white |
| 1 | teaspoon | sugar |
Cut the pork into thin slices, 1/8-inch-by-3-inches long.
In a medium-sized bowl, combine the pork with soy sauces, rice wine, sesame oil and cornstarch and set aside.
Peel the cucumbers, split them in half, and with a spoon, scoop out the seeds.
Then finely slice the cucumber.
Heat a wok or large sauté pan until it is hot.
Add the oil, then chili bean sauce, garlic, Sichuan peppercorns, chili flakes and salt, and stir-fry for 10 seconds.
Then add the pork; stir-fry 1 minute. Add cucumbers; stir-fry for 1 minute.
Pour in soy sauce, wine, vinegar and sugar. Stir-fry 2 minutes, or until all the liquid has evaporated.
Serve at once.
| % Daily Value* | |
| Total Fat 12.0g | 18% |
| Saturated Fat 3.0g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 610mg | 25% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 1.0g | 4% |
| Sugars 3.0g | |
| Protein 18.0g | 35% |
| Vitamin A | 3% | Vitamin C | 7% | |
| Calcium | 3% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
General:Sesame Seed is the seed of an annual herb, Sesamum indicum, which grows well in hot climates. Sesame Seed is the most commonly produced seed. The yellowish, red, or black seeds are used in bread products, stir-fries, Jewish and Chinese confectiona...


Find more recipes on www.thenibble.com.
