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Stir-Fried Cucumber with Zhacai, Shredded Pork, and Young Soybeans

A quick summer stir-fry of cucumber, zhacai, shredded pork, and young soybeans, finished crisp, savory, and especially good with rice.

Jump to Recipe ↓Stir-Fried Cucumber with Zhacai, Shredded Pork, and Young Soybeans

Dish type: Stir-fry

Cuisine: Jiangsu Cuisine

Estimated calories per recipe: 350

  • savory
  • quick
  • contains_soy
  • gluten_free
  • dairy_free
  • nut_free

Translated from a real Chinese home-kitchen recipe — never AI-invented.

Ingredients

  • 1 cucumber
  • 1 small handful young soybeans (edamame)
  • 1 packet zhacai
  • A small amount of shredded pork

Steps

  1. 1

    Prepare the ingredients.

    Step 1
  2. 2

    Shell the young soybeans.

    Step 2
  3. 3

    Add a little salt and a drizzle of cooking oil to a pot of water.

    Step 3
  4. 4

    When the water comes to a boil, add the young soybeans.

    Step 4
  5. 5

    Blanch the young soybeans.

    Step 5
  6. 6

    Cut the cucumber into strips. Cut the pork into thin strips, then toss with starch and Shaoxing wine and set aside.

    Step 6
  7. 7

    Add rapeseed oil to the wok.

    Step 7
  8. 8

    When the oil is hot, add the shredded pork.

    Step 8
  9. 9

    Stir-fry for a few moments.

    Step 9
  10. 10

    Add the young soybeans and stir-fry together.

    Step 10
  11. 11

    Then add the shredded zhacai and stir-fry.

    Step 11
  12. 12

    Finally add the cucumber strips.

    Step 12
  13. 13

    Continue stir-frying.

    Step 13
  14. 14

    Before removing from the heat, add salt and stir-fry to season.

    Step 14
  15. 15

    Transfer to a plate and eat. It's salty, savory, crisp, and tender, a delicious summer dish that's great with rice.

    Step 15

Tips

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