No. of servings
1. Preparation of meat
pork thigh 1.4 lb (650 g)
First, cut pork into thin slices and then into 3 cm long and 2 cm wide noodles.
Beat egg with corn starch, a pinch of salt and rice wine. Add meat.
Cut English cucumber into 4 cm long and 2 cm wide slices. Cut the peeled ginger root and garlic into slices. Rinse leek and cut it into slices, too.
4. Preparation of sauce
Mix sugar with vinegar, a pinch of salt, rice wine, corn starch, and water.
5. Frying the meat
cooking oil 1.3 cup (300 ml)
Heat oil in a wok. Add pork and fry at medium heat until golden. Then take the meat out.
tomato paste 3.25 tbsp (50 ml)
Pour the oil out, the surface of the wok remains greasy. Cook in the wok prepared leek, ginger, garlic for a while. Add tomato paste, cucumber slices and cook everything together for a while. Pour sauce in and bring to the boil. Cook until sauce becomes a little denser. Add meat and again bring to the boil, and allow it to simmer for a while.