Taiwanese Ground Pork and Pickled Cucumbers

• portions: 2 servings
• temps actif: 15 minutes
• temps total: 32 minutes

Ingrédients

1 tablespoon Chinese rice wine

1 tablespoon soy sauce paste

1 tablespoon soy sauce

1 teaspoon white sugar

3 dashes ground white pepper

½ pound ground pork

⅓ 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

¼ teaspoon ground star anise

1 ½ cups water

¼ teaspoon sesame oil

2 green onions, chopped

Instructions

Mix rice wine, soy sauce paste, soy sauce, sugar, and white pepper together in a bowl.

Mix ground pork with brine from cucumbers together in a bowl.

Heat oil in a large skillet over medium heat. Add shallots; cook and stir until golden brown, about 5 minutes. Add pork mixture; cook and stir until no longer pink, 3 to 4 minutes. Push pork and shallots to the sides of the skillet, making a space in the center. Add garlic, ginger, and star anise; stir.

Pour water into the skillet; bring to a boil. Reduce heat to medium low; simmer until sauce reduces to about 1 cup. Stir in chopped cucumbers. Stir in rice wine mixture; cook until flavors combine, 4 to 6 minutes.

Top pork mixture with sesame oil and green onions.

Nutrition

• Calories: 356 kcal
• Lipides Totaux: 24 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 0 g
• Cholestérol: 73 mg
• Sodium: 1282 mg
• Glucides Totaux: 11 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 3 g
• Protéines: 22 g