Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Lean boneless pork 2 ts Finely chopped garlic
2 ts Light soy sauce 1 ts Sichuan peppercorns
1 ts Dark soy sauce -(Roasted, ground)
1 ts Rice wine or dry sherry 1/2 ts Chili flakes or chili powder
1 ts Sesame oil 1/2 ts Salt
1/2 ts Cornstarch 2 ts Light soy sauce
1 lb Cucumber 2 ts Rice wine
1 1/2 tb Peanut oil 2 ts White rice vinegar
1 tb Chili bean sauce 1 ts Sugar

CUT THE PORK into thin slices, 1/8-inch-by-3-inches long. In a
medium-sized bowl, combine the pork with soy sauces, rice wine,
sesame oil and cornstarch and set aside. Peel the cucumbers, split
them in half, and with a spoon, scoop out the seeds. Then finely
slice the cucumber. Heat a wok or large saute pan until it is hot.
Add the oil, then chili bean sauce, garlic, Sichuan peppercorns,
chili flakes and salt, and stir-fry for 10 seconds. Then add the
pork; stir-fry 1 minute. Add cucumbers; stir-fry for 1 minute. Pour
in soy sauce, wine, vinegar and sugar. Stir-fry 2 minutes, or until
all the liquid has evaporated. Serve at once.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK

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