“I consider stir-frying a form of culinary magic that intensifies the textures and flavors of ingredients and caramelizes them into delicious, nutritious, quick-cooking dishes. Stir-fry brings food to life.” -Grace Young
Recipe courtesy of Grace Young. You can read more about Grace in our Lifestyle Magazine.
Set EGG for direct cooking (no convEGGtor) at 600°F/316°C. Once the EGG is steadily at this temperature, shut the bottom draft door and carefully open the lid.
Big Green Egg Carbon Steel Wok, heat the pan until a bead of water vaporizes within 1 to 2 seconds of contact. Carefully add the oil and garlic and cook, stirring 30 seconds to 1 minute or until the garlic is light golden.
Remove the pan from the heat. Remove the garlic with a metal skimmer and put on a plate lined with paper towels. Carefully remove the oil from the woke and reserve. Wash the pan and dry it thoroughly.
In a shallow bowl combine the pork, cornstarch, 11⁄2 teaspoon (8 ml) of the soy sauce, sugar and 1⁄4 teaspoon (1.5 ml) of the salt. Ina small bowl combine the remaining 11⁄2 teaspoon (8 ml) soy sauce and 1 tablespoon (15 ml) cold water.
Again, heat the wok over high heat until a beat of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 tablespoons (30 ml) of the reserved garlic oil, add the ginger slices; then, using a spatula, stir-fry 30 seconds or until the ginger is fragrant. Push the ginger to the sides of the wok, carefully add the pork, and spread it evenly in one layer in the pan.
Cook undisturbed 1 minute, letting the pork begin to sear. Then stir-fry 1 minute or until the pork is lightly browned but now cooked through. Add the cucumber and stir-fry 30 seconds or until well combined. Sprinkle on the remaining 1⁄2 tsp (2.5 ml) salt, swirl the reserved soy sauce mixture into the pan and stir-fry 1 minute or until the pork is just cooked and the cucumber begins to wilt. Stir in the reserved garlic.
Serves 2 to 3 as a main dish with rice or 4 as part of a multi-course meal.