Need a light and refreshing summer dish? This Stir-Fried Cucumber with Pork combines juicy cucumber, tender wood ear mushrooms, and savory ground pork for a simple, satisfying stir-fry. It’s hydrating, nutritious, and easy to prepare—perfect for busy weeknights or hot weather meals. The mellow flavor of cucumber pairs beautifully with the slight crunch of mushrooms, all brought together in a quick and healthy stir-fry.
Instructions
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Prepare the ingredients:
• Peel and seed the cucumber, then cut into evenly sized chunks.
• Slice the wood ear mushrooms, carrot, and garlic.
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Stir-fry the pork:
• Heat a Flambo Skillet over medium heat until water droplets roll on the surface.
• Add sunflower oil and reduce to medium-low when oil ripples appear.
• Add ground pork and stir-fry until all moisture evaporates and pork begins to brown.
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Add aromatics and vegetables:
• Add garlic slices and carrot to the pan. Stir-fry until fragrant.
• Add cucumber chunks and pour in 100ml water. Mix well, cover, and let simmer for 3–5 minutes until the cucumber turns translucent and tender.
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Finish the dish:
• Add wood ear mushrooms and stir to combine.
• Season with sea salt and white pepper to taste.
• Cook briefly until everything is well coated and heated through.
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Serve:
• Plate and serve hot. Best enjoyed with steamed rice.