Cucumber Stir Fry With Mock Pork
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
3 servings
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Calories
100 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Asian
Cucumber Stir Fry With Mock Pork
Description
The recipe starts with partially peeled English cucumbers that are sliced, deseeded, and salted to remove wetter parts and enhance flavor. The mock pork is made from soy curls soaked in a flavorful mixture of soy sauce, maple syrup, onion and garlic powders, liquid smoke, cloves, and black pepper. After rehydrating, the excess liquid is squeezed out to prepare them for stir-frying.
During cooking, garlic is sautéed in oil, followed by the addition of cucumbers and the mock pork. A sauce composed of soy sauce, toasted sesame oil, maple syrup, rice vinegar, red pepper flakes, and cornstarch is mixed and later added to the pan, coating the ingredients and thickening into a flavorful glaze. The final result combines crisp cucumber with textured soy curls in a balanced sweet-savory sauce.
The dish can be garnished with sliced green onions and is suitable served over rice or noodles. It provides a plant-based meal option with a blend of fresh and smoky flavors plus gentle heat from red pepper flakes. The contrasting textures of tender soy curls and fresh cucumber slices add interest.
Leftovers keep refrigerated up to 4 days and reheat gently on stovetop. Avoid freezing to maintain texture. For non-English cucumbers with waxy skin, fully peeling is recommended to avoid bitterness.
Ingredients
To prep the cucumbers:
- 2 large English cucumber about 1 ½ lbs, partially peeled to create alternating stripes
- ¾ teaspoon salt fine sea salt
For the mock pork:
- 3 ounces soy curls
- 1 cup water boiling
- 1 tablespoon soy sauce or certified GF tamari
- 1 tablespoon maple syrup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon liquid smoke
- small pinch of cloves ground
- black pepper
For the stir fry and sauce:
- 3 teaspoons cooking oil such as avocado or grapeseed, high heat, divided
- 5 cloves garlic peeled and sliced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil toasted
- 1 tablespoon maple syrup
- 2 teaspoons rice vinegar
- 1 teaspoon red pepper flakes
- 1 teaspoon corn starch
Instructions
- After partially peeling the cucumbers, slice in half length-wise, and scrape out the soft center area. If using regular cucumbers, scrape out the seeds. Slice into half moons approximately ⅓-inch thick. Place in a large bowl and toss with the salt. Set aside for 30 minutes. The salt will draw out some of the moisture while also adding flavor. If including the vegan mock pork in your stir fry, now is a good time to hydrate the soy curls.
- For the mock pork, combine all ingredients (soy curls - black pepper) in a large bowl. Stir well and let soak for 10 minutes, stirring occasionally. Once rehydrated, pick up handfuls of the soy curls and squeeze over the sink to remove excess liquid. Discard any liquid left in the bowl.
- Rinse the salted cucumber very well under cold water, then dry with a lint-free towel.
- To make the sauce, whisk together the soy sauce, sesame oil, maple syrup, vinegar, pepper flakes, and corn starch. Set aside.
- Preheat a wok over medium-high heat and add 2 teaspoons oil. Stir fry the soy curls until golden brown, about 5 minutes. Transfer to a plate, and carefully wipe out the wok with a damp paper towel.
- Return the wok to medium-high heat, add add 1 teaspoon oil. Cook the garlic for 30 seconds, stirring frequently so it doesn't burn. Add the cucumbers and cook for about 2 minutes.
- Pour the sauce into the wok and cook for 1 minute - it should look thickened and sticky. Return the soy curl "pork" to the wok, and toss to combine. Serve hot. See Notes for serving suggestions.
Notes
- Peel cucumbers partially for striped appearance or fully if using thick skin cucumbers to avoid bitterness.
- Salt cucumber slices and let sit 30 minutes to draw out moisture and add flavor; rinse and dry thoroughly before cooking.
- Rehydrate soy curls in hot water with seasonings, then squeeze dry to prevent sogginess in stir fry.
- Serve garnished with green onions and alongside rice or noodles for a complete meal.
- Store leftovers refrigerated up to 4 days; do not freeze as texture deteriorates upon thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Cholesterol | 0mg | 0% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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