Caramelized Pork and Cucumber Stir-Fry

• servings: 4 servings

Ingredients

1 large slicing cucumber, peeled in alternating lengthwise strips, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal ½" thick

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

2 Tbsp. oyster sauce

2 Tbsp. soy sauce

2 Tbsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry

1 lb. ground pork

3 Tbsp. grapeseed or vegetable oil, divided

1 Fresno chile, seeds removed, thinly sliced

1 1"-piece ginger, peeled, finely grated

2 garlic cloves, finely grated

½ tsp. freshly ground white or black pepper

Steamed white rice (for serving)

Directions

Toss 1 large slicing cucumber, peeled in alternating lengthwise strips, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal ½" thick, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to coat evenly. Let sit until cucumber slices start to release their liquid, about 10 minutes.

Meanwhile, stir 2 Tbsp. oyster sauce, 2 Tbsp. soy sauce, and 2 Tbsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry in a small bowl to combine; set aside.

Using your hands, form 1 lb. ground pork into five or six small patties. Season lightly with salt; set aside.

Drain cucumber slices in a colander and rinse well under cool running water. Drain, shaking off any excess water, then pat dry with a kitchen towel.

Heat 1 Tbsp. grapeseed or vegetable oil in a large skillet over medium-high. Cook cucumber slices, tossing vigorously, until crisp-tender, about 1 minute. Transfer to a plate.

Wipe out skillet and heat remaining 2 Tbsp. grapeseed or vegetable oil over medium-high. Add reserved pork patties; gently flatten with a spatula. Cook, pressing occasionally to help meat make contact with pan, until deeply browned and crisp underneath, about 4 minutes. Flip patties; cook until other side is deeply browned and crisp, about 4 minutes. Break up pork into large pieces; continue to cook until no longer pink, about 1 minute. Add 1 Fresno chile, seeds removed, thinly sliced, one 1"-piece ginger, peeled, finely grated, 2 garlic cloves, finely grated, and ½ tsp. freshly ground white or black pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add cucumber back to skillet along with reserved sauce. Cook, tossing often, until sauce is reduced and evenly coats pork and cucumber slices, about 1 minute. Serve stir-fry with steamed white rice.