Ingredients
200 g cucumber, 100 g pork tenderloin.
Seasonings
10 g scallion segments and ginger slices, 1/2 teaspoon salt, 1 tablespoon each of cooking wine, cornstarch, and soy sauce, cornstarch slurry as needed, 1 teaspoon sesame oil, and 300 g (about 1 1/3 cups) vegetable oil (about 30 g or 2 tablespoons will be consumed).
Preparation
1. Wash the cucumber thoroughly, drain, and cut into small cubes. Place in a small bowl, add a pinch of salt, and toss to coat evenly.
2. Remove the sinew from the pork tenderloin, rinse it under cold water, pat dry, then cut into small strips and then into cubes. Place in a small bowl, add a little soy sauce, cornstarch, and Shaoxing wine, and mix well to marinate.
Steps
1. Heat vegetable oil in a wok to 30% hot (about 90°C/195°F), add the diced pork tenderloin and gently stir to separate, then remove and drain the oil.
2. Heat a small amount of oil in the wok, add scallion segments and ginger slices, stir-fry until fragrant, then add the diced pork tenderloin, drizzle in cooking wine, and stir-fry evenly until the meat changes color.
3. Add the diced cucumber and stir-fry, then add the remaining soy sauce and salt, cooking until the flavors are well absorbed.
4. Thicken with a cornstarch slurry, drizzle with sesame oil, and stir-fry until evenly coated, then remove from heat and plate.