Ingredients:

  • 1 lb English cucumber, sliced into 1/4-inch rounds
  • 1 tbsp neutral oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/4 cup sliced scallions
  • 4 oz pork tenderloin, thinly sliced
  • 1 tbsp oyster sauce
  • 1 tsp light soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp granulated sugar
  • 1/4 tsp white pepper
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. Slice the cucumbers into uniform rounds, toss them in a bowl with a pinch of salt, and let sit for 10 minutes.
  2. Rinse the cucumbers under cold water to remove excess salt and pat them thoroughly dry with a paper towel.
  3. Whisk oyster sauce, light soy sauce, toasted sesame oil, granulated sugar, white pepper, and the cornstarch-water slurry together in a small bowl until sugar is dissolved.
  4. Heat neutral oil in a wok over high heat until shimmering.
  5. Sear the sliced pork tenderloin quickly until browned (about 2 minutes), then remove from the pan.
  6. Add minced garlic, grated ginger, and the white parts of the scallions to the wok; stir-fry for 30 seconds until fragrant.
  7. Toss in the cucumbers and stir-fry on high heat for 2–3 minutes until the edges become slightly translucent.
  8. Return the cooked meat to the pan.
  9. Pour the sauce mixture over the cucumbers and toss constantly for 30–60 seconds until the sauce thickens into a glossy glaze.
  10. Remove from heat immediately and serve.