Pork With Cucumber
|Lean pork||4 Ounce|
|Peanut oil/Scant||1 Teaspoon|
|Cornflour||1 1⁄2 Teaspoon|
|Cucumber||1 Large (8 Inch)|
|Pork dripping||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Ginger sherry||1⁄2 Teaspoon|
|Soy sauce||1⁄4 Teaspoon|
Cut the pork across the grain into thin slices.
Place the slices in a bowl, add a pinch of salt, sugar and Ve-Tsin, the oil, 1 scant teaspoon cornflour and 1 teaspoon water, and work them well into them.
Cut the onion into 4 pieces.
Quarter the cucumber full length then slice it diagonally across into 2-inch lengths.
Melt half the dripping in a frying-pan.
Cook the garlic in it till pale golden and then discard it.
Fry the pork into the hot dripping for 4 minutes.
Sprinkle it with the sherry then transfer the meat to a dish.
Wipe out the pan.
Add the remaining dripping.
Toss the vegetables in it for 1 minute.
Add another pinch salt, sugar and Ve-Tsin and the soy sauce and cook for 3 minutes.
Stir in the remaining cornflour, blended with the rest of the water, and boil up for 1 1/2 minutes.
Add the pork and heat through.