Smashed cucumber and pork Szechuan stir-fry
Smashed cucumber and pork Szechuan stir-frySubscribe to Sainsbury's magazine
Our smashed cucumber and pork Szechuan stir-fry recipe is a satisfying main packed with spices
- 2 tsp groundnut oil
- 250g pork mince
- 1 large cucumber
- 1 garlic clove, crushed
- ½ tsp crushed dried chilli flakes
- ¼ tsp Szechuan peppercorns, crushed, or a few grinds of the Jamie Oliver Szechuan Chilli & Ginger Salt Grinder
- 2 tsp soy sauce
- 2 tsp sesame seeds
- 1 tbsp rice vinegar
- 2 spring onions, trimmed and finely sliced diagonally
- 2 x 250g pack of steamed jasmine rice, to serve
Heat the oil in a wok on a high heat. Add the pork, breaking it up with a wooden spoon, and stir-fry for a few minutes until starting to brown. Turn the heat down to medium and cook the pork for another 10 minutes, stirring every 2-3 minutes to pick up any bits sticking to the wok. You want the mince to turn crispy and golden.
Meanwhile, halve the cucumber lengthways, scrape out the seeds with a teaspoon and discard. Cut the halves into long strips, about 2cm wide, then cut into bite-sized pieces. Bash each piece with the flat of the knife blade, pressing down with your palm to smash and crack the cucumber.
Turn the heat back up under the wok and add the garlic, chilli flakes and Szechuan pepper to the pork mince. Stir-fry for another minute. Add the cucumber, toss with the mince and cook for 5 minutes. Add the soy sauce, sesame seeds, rice vinegar and half of the spring onion and toss again for a few more minutes. Serve with the remaining spring onions scattered on top, accompanied by steamed jasmine rice.
Make this a vegetarian dish by omitting the pork, or replace with diced firm tofu for a vegan main course.
Smashed cucumber is a classic Chinese side dish, here transformed into a satisfying main. Roughing up the cucumbers means they absorb all the lovely flavours from the garlic and chilli.