By Blanche Vaughan and Julian Metcalfe from
Spiralized or long julienned strands or strips of cucumber make a great (and skinnier) alternative to wheat or rice noodles. The deep flavours of the pork and mushrooms are given a zingy burst of flavour with this fresh-tasting sauce.
- 2 tbsp groundnut or vegetable oil
- 1 hot red chilli, very finely chopped
- 2 garlic cloves, chopped
- 150g (5½oz) mushrooms, sliced
- ¼ tsp salt, extra if needed
- 200g (7oz) pork fillet, sliced into 5mm (¼-inch) strips
- 1 large cucumber, cut into long thin strands or strips with a spiralizer or julienne peeler
For the sauce:
- 1 tbsp rice vinegar
- 1 tbsp lime juice, extra to serve if needed
- 1 tbsp fish sauce
- 2 tsp agave syrup
- Mix all the sauce ingredients together in a bowl and set aside.
- Prepare all the other ingredients and place them next to the hob so that they are close at hand when you start to stir-fry.
- Heat 1 tablespoon of the oil in a wok and fry the chilli over a high heat for a few seconds.
- Add the garlic, mushrooms and half the salt and stir-fry for a couple of minutes until any liquid released by the mushrooms has evaporated and they have shrunk and softened. Remove to a plate.
- Wipe the wok with a piece of kitchen paper, then add the remaining tablespoon of oil and heat until smoking hot.
- Add the pork strips and the remaining salt and stir-fry over a high heat just until the meat changes from raw pink to brown and cooked.
- Return the mushrooms to the wok, add the cucumber strands or strips and the sauce and toss well. Cook just long enough to heat the cucumber. Taste for salt and add more lime juice if necessary before serving.
Recipe extract and image taken from by Blanche Vaughan and Julian Metcalfe (Mitchell Beazley, £18.99).