Helen Chen's Pork and Cucumber Stir Fry

Ingredients

• 12 ounces lean pork butt, cut into 1/4-inch-thick bite-sized slices
• 1 1/2 teaspoons Shaoxing rice wine or dry sherry
• 2 teaspoons cornstarch
• 1/2 teaspoon soy sauce
• 3/4 teaspoon sesame oil
• 1 teaspoon salt
• 1 tablespoon fermented black beans, rinsed
• 2 tablespoons canola oil
• 2 tablespoons thinly sliced garlic
• 1/2 English cucumber, halved lengthwise and cut into 1/4-inch-thick slices
• 1 medium red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
• 3 tablespoons chicken broth
• 1/4 teaspoon sugar

Directions

1. In a bowl, stir together the pork with the rice wine, cornstarch, soy sauce, sesame oil, and 1/2 teaspoon salt. Mash the fermented black beans in a separate bowl. Set a 14-inch flat-bottomed wok over high heat and wait until you see smoke. Add 1 tablespoon canola oil and tilt the wok to coat it; once the oil smokes, put in the garlic and pork. Leave it alone for about 20 seconds, just until the pork starts taking on color.
2. Add the mashed fermented black beans, then cook with frequent stirring until the pork is browned on the outside but still slightly rare, 1 to 2 minutes. Move the pork mixture onto a plate.
3. Pour in the remaining 1 tablespoon canola oil. As soon as it smokes, add the cucumber and red bell pepper strips. Stir-fry until the vegetables begin to soften, 2 to 3 minutes. Return the pork mixture to the wok, then add the broth, sugar, and remaining 1/2 teaspoon salt. Stir-fry for 1 minute. Serve with white rice.