"aem" > schreef in bericht
ps.com...
>
> Ken Knecht wrote:
>> My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
>> politely refuse them but she wouldn't let me.
>>
>> What can I do with them? [snip]
>
> Somewhat surprisingly, they stirfry really well. Some have tough skins
> that should be peeled first, but the ones they call English are okay
> without peeling. So, something like this:
>
> Marinate thinly sliced pork (from butt or tenderloin) in sherry, soy,
> salt and a little cornstarch.
>
> Halve cucumber(s) lengthwise, then slice 1/4" thick. Scrape out seeds
> if large.
>
> Slice plenty of garlic and roughly chop some fermented black beans.
>
> Slice a medium red bell pepper.
>
> Now do your stirfry thing in a hot pan./wok. First the pork, then
> after a minute, the beans and garlic. Remove before fully cooked. Add
> the cuke and pepper, stirfry just until limp, about 3 minutes. Add
> back the pork mixture and a splash of chicken broth (or water).
> Optional: a pinch of sugar and a few drops of sesame oil at the end.
>
>
> This works with chicken, too, though I think the pork stands up to
> black beans and garlic better than chicken does. -aem
>

Somehow this makes me think slices could be semicooked in broth, any kind of
Asian broth, maybe with noodles in it too, to make it a proper meal.