Recipe - Cucumber Stir-Fried With Pork

8 ounce Lean boneless pork
2 teaspoon Light soy sauce
1 teaspoon Dark soy sauce
1 teaspoon Rice wine or dry sherry
1 teaspoon Sesame oil
One half teaspoon Cornstarch
1 pound Cucumber
1 One half tablespoon Peanut oil
1 tablespoon Chili bean sauce
2 teaspoon Finely chopped garlic
1 teaspoon Sichuan peppercorns
(Roasted, ground)
One half teaspoon Chili flakes or chili powder
One half teaspoon Salt
2 teaspoon Light soy sauce
2 teaspoon Rice wine
2 teaspoon White rice vinegar
1 teaspoon Sugar

CUT THE PORK into thin slices, 1/8inchby3inches long. In a mediumsized
bowl, combine the pork with soy sauces, rice wine, sesame oil and
cornstarch and set aside. Peel the cucumbers, split them in half, and with
a spoon, scoop out the seeds. Then finely slice the cucumber. Heat a wok or
large saute pan until it is hot. Add the oil, then chili bean sauce,
garlic, Sichuan peppercorns, chili flakes and salt, and stirfry for 10
seconds. Then add the pork; stirfry 1 minute. Add cucumbers; stirfry for
1 minute. Pour in soy sauce, wine, vinegar and sugar. Stirfry 2 minutes,
or until all the liquid has evaporated. Serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini