About the Recipe
This quick and flavorful Pork & Cucumber Stir Fry is a weeknight game-changer! Tender pork, crisp-tender cucumbers, and a savory sauce come together in just minutes for a dish that’s fresh, satisfying, and just a little unexpected. If you’ve never tried cooked cucumber before, this is the perfect place to start—it soaks up flavor beautifully and adds a delicious twist to the stir fry.
Ingredients
Ingredients
1 lb pork tenderloin, cut into thin strips (slice into rounds first, then slice thinly)
2 large cucumbers, sliced into half-moons (peeling and seeding optional)
2 tsp cornstarch
1 Tbsp water
2 Tbsp soy sauce
1–2 oz peanut oil (or substitute with canola oil
For serving
11⁄2 cups cooked white rice
Fresh chopped parsley, optional
Preparation
Prep the Pork
In a small bowl, mix the cornstarch
and water to form a thin paste. Add
the sliced pork and toss to coat
evenly. Set aside to marinate briefly
while preparing the cucumbers.
Prep the Cucumbers
Halve the peeled cucumbers
lengthwise and use a spoon to
scoop out the seeds. Slice into even
half-moons.
Stir Fry
Heat the oil in a large skillet or wok
over medium-high heat. Add the
pork and stir-fry for 1 minute. Add
the cucumber slices and stir-fry for
another 5 minutes, until pork and
cucumber are just cooked through.
Finish the Dish
Add the soy sauce, stir well, then
reduce the heat and let simmer for
2–3 minutes to allow the flavors to
meld.
Serve
Spoon the stir fry over cooked white
rice. Garnish with fresh chopped
parsley if desired, and enjoy
immediately.