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.
- 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
- 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.
- Heat up oil and cook the pork until it is just done. Remove from the wok.
- 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.
- 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.