Serves 2

Cooking cucumber intensifies the flavour, while keeping a soft crispness. Gently sauteed in butter, it is lovely with salmon, or try this simple stir fry. It's great by itself for a light supper, or as part of a large Chinese banquet.

1 cucumber

100 g (4 oz) pork loin (one small loin chop is plenty)

1 clove garlic, crushed or chopped

1 tbsp peanut oil

1 tbsp soy sauce 1 tsp sugar

100 ml (3 1/2 fl oz) water 1 tsp sesame oil

1. Top and tail the cucumber, then quarter it lengthwise, deseed, and cut diagonally into 1 cm (1/2 inch) slices.

2. Slice the pork loin thinly.

3. Heat the peanut oil in a wok, and fry the garlic lightly.

4. Evenly brown the pork and add the cucumber, stir-frying until it becomes translucent.

5. Stir in the soy sauce, sugar and water.

6. Bring to the boil, then cover and simmer for a further 5 minutes until the cucumber is tender.

7. Sprinkle on the sesame oil, and serve on a bed of boiled rice.