In the West, there are certain vegetables you just don't cook, and if I had to name a few, I'd say lettuce and cucumbers top the list. In China, however, these are both fair game for the wok, and today I want to show you a delicious stir-fry involving cucumbers and pork belly with black vinegar.
The balance of the fatty pork belly with fresh cucumbers, zingy ginger, and tangy sauce makes for a light stir-fry that's perfect for summer. Because the cucumbers are salted first, they take on a resonant crunch that doesn't dissipate, even after spending some time in the pan.
This may sound a little crazy at first, but it's no different than adding celery or water chestnuts to a stir-fry for a burst of texture, and I promise you the results will be delicious!
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