The trick is to smoke the meat and not make the meat smoke
STIR-FRIED CUCMBER & PORK WITH GOLDEN GARLIC
Date:May 04, 2014 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients are gathered: Cucumber sliced on the diagonal 1/4” thick, smashed ginger slices, salt, soy sauce, pork shoulder sliced 1/4” thick, cornstarch, sugar, water, peanut oil, and chopped garlic.
The pork shoulder slices were coated with soy sauce, cornstarch sugar and salt.
The Big Green Egg was stabilized with the lid down at 600 degrees. The lid was opened and the lower draft door was closed off. the wok was heated to 600 degrees before I started. .
1/2 cup of peanut oil was added to the wok and the chopped garlic was added.
The garlic was fried for about a minute total until it turned golden brown. This picture is about 20 seconds in and the garlic is already starting to show some color.
The wok was pulled of the heat and the garlic and oil was poured through a strainer. out The garlic was dried on a paper towel.
The garlic infused oil was reserved for use in the wok for the second portion of the cook. The wok was cleaned, dried and returned to the Egg.
Two tbsp of reserved garlic/oil were added into the wok and the smashed ginger was cooked for 30 seconds and pushed to the cooler sides of the wok. The pork was added and cooked for a minute as is.
The pork was then stir-fried for a minute.
The cucumbers were added and mixed in with the pork.
Some salt was mixed in together with some soy sauce diluted in water and everything was stir-fried for around a minute.
The reserved golden garlic was added back in and everything was mixed together until everything was well combined and the food is done.
The food is plated.
The Stir-Fried Cucumber and Pork was served with some rice and mixed veggies.
This dish was the interesting yin-yang mix that Grace Young promised. The cucumbers made a nice contrast to the tasty fried pork and spicy ginger and garlic.
This is an excellent dish which surpassed me considering I don’t like cucumbers. The sauce went well with the cucumbers and I found I can actually like cucumbers.
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This recipe Grace Young appeared in the 04/14 edition of the Big Green Egg Lifestyle magazine. She has become a fan of the Big Green Egg. I had it in my copy of her cookbook, but it had somehow not been on my radar screen. The picture looked excellent and I couldn't wait to try it out for myself. The recipe first had you first fry up some garlic. The garlic was removed and reserved until the end. The garlic infused oil was used for the second portion of the stir-fry. This recipe was very interesting. The cucumbers were a a mild sweet flavor contrasting the spicy and savory flavor of the pork, ginger and garlic.
Stir-Frying to the Sky's Edg - (Kindle Edition): Stir-Fried Cucumber and Pork with Golden Garlic