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Cucumber Stir Fry With Mock Pork
5 from 12 votes

Cucumber Stir Fry With Mock Pork

Cucumber Stir Fry With Mock Pork features sliced English cucumbers salted to draw out excess moisture, then stir-fried with rehydrated soy curls seasoned with soy sauce, maple syrup, and smoked spices. The dish is finished with a sauce blending soy sauce, toasted sesame oil, maple syrup, rice vinegar, red pepper flakes and cornstarch for a savory, slightly sweet, and mildly spicy flavor. The combination offers a unique plant-based stir fry with crisp cucumber texture and savory mock pork.

Prep Time
15 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
55 mins
Servings: 3 servings
Calories: 100 kcal
Course: Side Dish, Main Course, Appetizer
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Rinse the salted cucumber very well under cold water, then dry with a lint-free towel.
  4. To make the sauce, whisk together the soy sauce, sesame oil, maple syrup, vinegar, pepper flakes, and corn starch. Set aside.
  5. 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.
  6. 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.
  7. 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

Calories 100kcal (5%) Carbohydrates 9g (3%) Protein 2g (4%) Fat 6g (9%) Cholesterol 0mg (0%) Fiber 2g (8%)

Nutrition Facts

Serving: 3 servings

Amount Per Serving

Calories 100

% 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.