Cucumber and Pork Stir Fry
1 large cucumber, peeled in alternating lengthwise strips, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal ½" thick
1 tsp. salt, plus more
2 Tbsp. oyster sauce
2 Tbsp. soy sauce
2 Tbsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry. You can substitute Rice Vine Vinegar and a teaspoon of sugar
1 lb. ground pork
1 Anaheim or Jalapeno pepper, seeds removed, thinly sliced
1 Sweet Banana Pepper, seeds removed, thinly sliced
1 1"-piece ginger, peeled, finely grated
2 garlic cloves, finely grated
4 tablespoons Canola Oil
½ tsp. freshly ground white or black pepper
Steamed White rice for Serving
Stir oyster sauce, soy sauce, and Shaoxing wine in a small bowl to combine; set aside.
Heat 1 Tbsp. oil in a large skillet over medium-high. Cook cucumber slices, tossing vigorously, until crisp-tender, about 1 minute. Transfer to a plate.
Wipe out skillet and heat 2 Tbsp. oil over medium-high. Add Pork and cook until deeply brown. Transfer to a plate
Heat 1 Tbsp of Oil in pan. Add chile, ginger, garlic, and white pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add cucumber and pork back to skillet along with reserved sauce. Cook, tossing often, until sauce is reduced and evenly coats pork and cucumber slices, about 1 minute. Serve stir-fry with rice.