Best Pork Leek And Cucumber Stir Fry Recipes

PORK AND CUCUMBER STIR-FRY

Pork and Cucumber Stir-Fry image

Provided by Justin Chapple

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound lean pork shoulder, frozen for 30 minutes (see Cook's Note)
3 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon kosher salt, plus more to taste
1 teaspoon ground white pepper, plus more to taste
5 Persian cucumbers
3 tablespoons canola oil
2 tablespoons minced peeled fresh ginger
3 cloves garlic, minced
3 scallions, thinly sliced
Cooked rice, for serving
Sambal oelek, for serving

Steps:

Using a sharp knife, cut the pork into thin slices. Whisk 2 tablespoons of the soy sauce, the cornstarch, salt and white pepper together in a medium bowl. Add the pork and mix well.
Cut the cucumbers crosswise in three pieces. Using the flat side of a large, heavy knife, lightly crush the cucumber pieces, then tear them into chunks; discard any loose seeds.
Heat the canola oil in a very large cast-iron skillet or wok over high heat until nearly smoking. Add the pork and spread it in an even layer. Cook, undisturbed, until well browned on the bottom, about 3 minutes. Add the ginger and garlic and stir-fry until very fragrant and the pork is nearly cooked through, about 3 minutes. Add the cucumbers and stir-fry until the cucumbers are hot, about 3 minutes longer. Stir in the scallions and the remaining 1 tablespoon of soy sauce; season with salt and white pepper to taste. Serve right away with rice and sambal oelek.

STIR-FRIED PORK WITH GINGER & HONEY

Stir-fried pork with ginger & honey image

This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper

Provided by Good Food team

Categories Dinner, Main course

Time 25m

Number Of Ingredients 11

Ingredients

2 nests medium egg noodles
2 tsp cornflour
2 tbsp soy sauce
1 tbsp honey
1 tbsp sunflower oil
250g/9oz pork tenderloin, cut into bite-sized pieces
thumb-sized piece ginger, finely chopped
2 garlic cloves, finely chopped
1 green pepper, deseeded and sliced
100g mange tout
1 tsp sesame seed

Steps:

Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

Nutrition Facts : Calories 466 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 2.6 milligram of sodium

STIR-FRIED CUCUMBER WITH TOFU

Stir-Fried Cucumber With Tofu image

This vegan take on the cucumber and pork stir-fry offers the perfect level of acid to balance out the spice. Cooked quickly over high heat, cucumbers become juicy, with a lovely silky texture that is still crisp to the bite. Salting the cucumbers before stir-frying is essential, as it draws out moisture and allows for more of the garlicky umami flavors of the sauce to be soaked up. The tofu delivers heartiness, while the hint of Sichuan chile flakes takes this dish to another level.

Provided by Hetty McKinnon

Categories weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 large cucumbers (about 1 1/2 pounds), peeled in alternating vertical stripes, seeded, then cut on the bias 1/4-inch thick
Kosher salt
3 tablespoons vegetable oil
1 (14-ounce) package extra-firm tofu, crumbled
1 garlic clove, finely chopped
Finely chopped scallions, toasted white sesame seeds and steamed rice, for serving (optional)
Freshly ground white pepper
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch
1/2 teaspoon red-pepper flakes
1/2 teaspoon Sichuan chile flakes

Steps:

Place cucumbers in a bowl, add 1 teaspoon salt, and gently massage the pieces. (This helps to release some of the water.) Let stand for 10 to 15 minutes until the cucumbers are slightly wet and pliable to the touch.
Prepare the sauce: In a small bowl, whisk together all the ingredients with 1 tablespoon water.
Prepare the stir-fry: Heat a wok or a large skillet over high. When smoking hot, add 2 tablespoons vegetable oil. Add the tofu, season generously with salt and pepper, and stir-fry for 3 to 4 minutes until the tofu is partly golden. Transfer to a bowl and set aside. Wipe the wok or skillet clean, and keep off the heat until the cucumbers are ready.
Drain the cucumbers and rinse under cold running water. Drain well, then pat dry with a clean kitchen towel.
Heat the wok or skillet back over high heat. When hot, add the remaining 1 tablespoon vegetable oil. Add the garlic and allow to sizzle for just 10 seconds, then toss in the cucumbers, stir-frying for 2 minutes. Return the tofu to the wok and toss well.
Add the sauce and cook, stirring, for 30 seconds to 1 minute, until the cucumbers look glossy. Taste and season well with salt and white pepper. Top with scallions and sesame seeds, and serve with rice, if using.