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Taiwanese Ground Pork and Pickled Cucumbers
Taiwanese Ground Pork and Pickled Cucumbers
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Prep Time:
15 minutes
Cook Time:
17 minutes
Total Time:
32 minutes
Taiwanese-inspired dish: Stir-fried ground pork with shallots, soy sauce, and pickled cucumbers, perfect with rice.
Ingredients:
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon soy sauce paste
  • 1 tablespoon soy sauce
  • 1 teaspoon white sugar
  • 3 dashes ground white pepper
  • 0.5 pound ground pork
  • 0.33333334326744 cup Taiwanese pickled cucumbers with brine, chopped
  • 1 tablespoon vegetable oil
  • 2 small shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 0.25 teaspoon ground star anise
  • 1.5 cups water
  • 0.25 teaspoon sesame oil
  • 2 green onions, chopped
Instructions:
  • Combine rice wine, soy sauce paste, soy sauce, sugar, and white pepper in a bowl, creating a flavorful marinade.
  • Combine ground pork with cucumber brine in a bowl.
  • In a large skillet over medium heat, heat oil until shimmering. Cook shallots until golden brown, around 5 minutes. Add pork mixture and cook until no longer pink, about 3 to 4 minutes. Create a space in the center of the skillet and add garlic, ginger, and star anise; stir well.
  • 1. Add water to the skillet and bring to a boil. Reduce heat to medium-low and simmer until the sauce reduces to about 1 cup. Stir in chopped cucumbers and the rice wine mixture. Cook until flavors combine, for 4 to 6 minutes.
  • Drizzle the pork mixture with aromatic sesame oil and sprinkle with fresh green onions.

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