Yield: Serves 2

Ingredients:

1 cucumber
4 to 5 fresh shiitake mushrooms
1/2 red onion
1/2 pound lean pork
2 cloves garlic, finely chopped
1 tablespoon grated ginger
1 tablespoon rice wine
1 tablespoon light soy sauce
1/2 tablespoon sugar
1/4 cup water
Salt and pepper to taste

How To:
Slice cucumber into 2-inch long segments, then quarter the segments length-wise. Thinly slice shiitake mushrooms and red onion. Thinly slice the pork.

Heat oil in a wok over medium-high heat. Stir-fry pork until cooked and no longer pink, about 3 minutes. Remove from wok and set aside.

Stir-fry garlic and ginger until aromatic, about 1 minute. Add cucumbers, shiitake mushrooms, and onions and cook for 3 minutes. Stir in rice wine, soy sauce, and sugar. Add water, cover the wok with a lid, and let the vegetables steam for 3 to 4 more minutes. Adjust flavor with salt and pepper.

Once the liquid has been reduced to sauce-like consistency, uncover the wok and return pork to the wok. Cook for another 30 seconds, then serve.

*I served mine over white rice.

Source: Appetite for China