Char Siu Pork Stir-Fry With Smashed Cucumber & Rice

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your pork strips with a generous pinch of salt and cook for 2-3 min or until starting to brown

Tip: Cooking for 3 or more use 2 pans

Meanwhile, peel and cut your brown onion[s] into quarters, then separate the wedges so you end up with a pile of onion petals

Add the onion petals to the pan and cook for 5-6 min or until starting to soften

While the onion softens, bash your cucumber with a rolling pin and chop it into large, bite-sized pieces – this is your smashed cucumber

Tip: Bash the cucumber in its bag to avoid mess. By bruising the cucumber, the water is drawn out more easily!

Peel and finely chop (or grate) your garlic

Once the onions have softened, add the chopped garlic, soy sauce, tomato paste and char siu sauce to the pan with a splash of cold water and cook for 2-3 min or until the sauce has thickened and the pork is cooked through (no pink meat!) – this is your char siu pork stir-fry

Tip: Add a splash more water if the sauce is looking a little dry!

Squeeze your pouch[es] of cooked long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly