Serves 4 

  • 600g (1lb 4oz) pork fillets, cut into 5cm slices
  • 1 small cucumber
  • 2 tablespoons vegetable oil
  • 1 tablespoon light soy sauce 


  • 3 garlic cloves, finely diced
  • ¼ cup hoisin sauce
  • 2 tablespoons malt vinegar
  • 2 tablespoons shao hsing wine or dry sherry
  • 1 tablespoon light soy sauce
  • 2 teaspoons white sugar
  • 1 teaspoon five-spice powder
  • ½ teaspoon sesame oil
  • ½ teaspoon sea salt

Combine pork with marinade ingredients in a large bowl, cover, leave to marinate in the refrigerator for 30 minutes. 

Using a vegetable peeler, finely slice cucumber lengthways into ribbons. Set aside. 

Heat oil in a hot wok until surface seems to shimmer slightly. Add half the marinated pork and stir-fry for 30 seconds. Remove from wok with a slotted spoon and set aside.

Add remaining pork with all the marinade and stir-fry for 30 seconds. Return reserved pork to the wok with soy sauce and stir-fry for a further minute or until pork is just cooked through and lightly browned.

Serve immediately, garnished with reserved cucumber. Steamed rice and steamed greens.

This recipe is from Simple Chinese Cooking by Kylie Kwong


5 comments. Leave a Reply

  1. Alison

    Jen is this your web site? Ali

    • Yes this is me – what do you think?

  2. Hey, I can’t view your site properly within Opera, I actually hope you look into fixing this.

    • I will thanks for letting me know

  3. great post, thanks for sharing

Leave a Reply

Your email is never published nor shared.

You may use these HTML tags and attributes:<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Warning: Illegal string offset 'status_txt' in /nfs/c07/h04/mnt/108118/domains/ on line 1929

Warning: Illegal string offset 'status_txt' in /nfs/c07/h04/mnt/108118/domains/ on line 1929

Warning: Illegal string offset 'status_txt' in /nfs/c07/h04/mnt/108118/domains/ on line 1929