Smashed cucumber and pork Szechuan stir-fry
Prep time: 10 mins Total time: 
Smashed cucumber and pork Szechuan stir-fry
Prep time: 10 mins Total time: 
Anna Glover
Anna Glover
Ingredients
- 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
Serving suggestion
- 2 x 250g pack of steamed jasmine rice, to serve
Step by step
-
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.
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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.
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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.
TipMake this a vegetarian dish by omitting the pork, or replace with diced firm tofu for a vegan main course.
