This delightful Taiwanese stir-fry features marinated ground pork and crunchy pickled cucumbers, creating a perfect balance of flavors and textures. It's a quick and delicious meal ideal for weeknights.
Ingredients
3 tablespoons rice wine
2 tablespoons soy sauce paste
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon white pepper
1 pound ground pork
1 tablespoon pickled cucumber brine
2 tablespoons oil
2 medium shallots
2 cloves garlic
1 tablespoon ginger
1 piece star anise
1 cup water
1 cup chopped cucumbers
1 tablespoon sesame oil
2 stalks green onions
Method
In a mixing bowl, whisk together rice wine, soy sauce paste, soy sauce, sugar, and white pepper to form a zesty marinade.
In a separate bowl, combine the ground pork with the brine from the pickled cucumbers to enhance the flavor.
Heat oil in a large skillet over medium heat and sauté shallots until they become golden brown, which should take about 5 minutes. Add the marinated pork and cook, stirring occasionally, until it turns from pink to cooked through, approximately 3 to 4 minutes. Push the pork and shallots to the side of the skillet to create a well in the center.
In the cleared space, add minced garlic, grated ginger, and a star anise pod, mixing them together.
Pour in water and bring the mixture to a rolling boil. Then, reduce the heat to medium-low and allow it to simmer until the sauce thickens and reduces to about 1 cup. Stir in the chopped cucumbers and follow with the rice wine mixture, letting it cook for an additional 4 to 6 minutes for the flavors to blend.
To finish, drizzle sesame oil over the dish and top with sliced green onions for garnish.
