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Stir-fried Cucumber Sauce(Huang Gua Jiang)
Make the most of seasonal cucumbers with this versatile stir-fried sauce that works both as a dish and a condiment.
INGREDIENTS
Main Ingredients
- ·200g cucumbers (remove the cores and dice)
- ·150g lean pork (dice)
Additional Ingredients
- ·10g ginger (mince)
- ·10g white part of scallions (chop)
Seasonings
- ·3g salt (for pickling cucumbers)
- ·10g dry yellow bean paste
- ·5ml cooking wine
- ·5ml dark soy sauce
- ·5g salt (for seasoning)
- ·10ml cornstarch slurry
- ·5ml sesame oil
DIRECTIONS
Step 1
Cut 200g cucumbers in half, remove the cores, and then dice them.
Step 2
Add 3g salt, mix well, and marinate for 10 minutes. Squeeze out the water after the water is released and set aside.
Step 3
Dice 150g lean pork, mince 10g ginger, and chop 10g white part of scallions.
Step 4
Heat 15ml oil. Pour in the diced meat and stir-fry until it changes color.
Step 5
Add the minced ginger, chopped scallions, and 10g dry yellow bean paste. Stir well.
Step 6
Then pour in 5ml cooking wine and 5ml dark soy sauce. Stir-fry until the color is even. Add 5g salt and stir-fry to season.
Step 7
Add the marinated cucumber dice and stir-fry over high heat for 30 seconds.
Step 8
Add 10ml cornstarch slurry to thicken and 5ml sesame oil to adjust the color.
Step 9
Stir evenly and then it can be taken out of the pot.