Pork and Cucumber Stir-fry

Thinly sliced pork and cucumbers stir-fried with garlic. Adding aromatic Shaoxing rice wine will really take this dish to the next level!

Pork and Cucumber Stir-fry
Photographed by HIDETOSHI HARA

Recipe by
Hiroko Horie







Calorie count is per serving.

Ingredients (Serves 2)

  • 2 cucumbers
  • 150 g pork (thinly sliced)
  • 1 clove garlic (minced)
  • 1/2 tbsp Shaoxing rice wine

    *Or sake.

  • A pinch of white sesame seeds
  • 1 tsp salt
  • 1 tsp sake
  • 1 tsp soy sauce
  • 1/2 tbsp potato starch
  • 1/2 tbsp vegetable oil
  • 1 tsp sesame oil



Cut the cucumbers lengthwise in half and scoop out the seeds with a spoon. Cut the halves diagonally into 1 cm thick slices. Place them in a plastic bag or strainer and sprinkle with salt. Set aside for 2-3 minutes.


Cut the pork into bite-size pieces and place in a bowl. Rub the sake and soy sauce into the pork and mix in the potato starch. Add the vegetable oil and mix briefly. (The vegetable oil prevents the pork pieces from sticking together when stir-frying.)


Add the sesame oil to a frying pan and stir-fry the garlic over medium heat. When aromatic, spread out the pork into the pan and stir-fry.


Pour water into the bag of cucumbers, shake to lightly rinse, and then drain. (Alternatively, rinse the cucumbers in the strainer.) Add the cucumbers to the pan and stir-fry with the pork. Add the Shaoxing rice wine and stir-fry until the liquid evaporates. Plate and sprinkle with white sesame seeds.