shredded pork and cucumbers

This is one of the most common household chinese dishes. You don’t see it in restaurants but my family use to make this quite often.

Recipe

1. Thinly slice 1/4-1/3 lb pork tenderloin and let it marinate in a tablespoon of chinese rice wine, tablespoon of soy sauce, 1/4 teaspoon sugar, 1/4 teaspoon salt, 1 teaspoon corn starch
2. Take 4 small cucumbers and slice them up. I like to first take a peeler and lengthwise peel off every other section of the skin before slicing it up. That way you still get some skin and it looks kinda pretty.
3. Heat up oil and cook the pork until it is just done. Remove from the wok.
4. Heat up more oil and garlic. Once the garlic is sizzling, throw in the cucumbers. Mix in 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon chili sauce, and 1 tablespoons soy paste. Soy paste can be found in asian supermarkets. It’s basically thickened and sweetened soy sauce. If you don’t have this, add in another tablespoon of soy sauce + 1 teaspoon sugar + 1 teaspoon cornstarch.
5. Once the cucumbers have started to soften, mix in the pork with the cucumbers and stir it around to combine. This dish is great over steamed rice.