Stir-Fried Cucumber with Zhacai, Shredded Pork, and Young Soybeans
A quick summer stir-fry of cucumber, zhacai, shredded pork, and young soybeans, finished crisp, savory, and especially good with rice.
Ingredients
- 1 cucumber
- 1 small handful young soybeans (edamame)
- 1 packet zhacai
- A small amount of shredded pork
Steps
- 1
Prepare the ingredients.
- 2
Shell the young soybeans.
- 3
Add a little salt and a drizzle of cooking oil to a pot of water.
- 4
When the water comes to a boil, add the young soybeans.
- 5
Blanch the young soybeans.
- 6
Cut the cucumber into strips. Cut the pork into thin strips, then toss with starch and Shaoxing wine and set aside.
- 7
Add rapeseed oil to the wok.
- 8
When the oil is hot, add the shredded pork.
- 9
Stir-fry for a few moments.
- 10
Add the young soybeans and stir-fry together.
- 11
Then add the shredded zhacai and stir-fry.
- 12
Finally add the cucumber strips.
- 13
Continue stir-frying.
- 14
Before removing from the heat, add salt and stir-fry to season.
- 15
Transfer to a plate and eat. It's salty, savory, crisp, and tender, a delicious summer dish that's great with rice.
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