Steps

1. In a bowl, combine Oyster Sauce 1 tbsp, Cooking Sake (Rice Wine) 2 tbsp, Soy Sauce 1 tsp, Sweet Bean Sauce (Tian Mian Jiang) 1 tsp, Chicken Bouillon Powder 1/2 tsp, Grated Garlic 1 clove, Grated Ginger about 5g, and Sesame Oil 1/2 tbsp. Mix well. **(Key Tip!)** Sweet Bean Sauce can clump easily, so make sure to dissolve it thoroughly.
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2. Sprinkle salt on the cucumber and rub it in. **(Key Tip!)** Salting the cucumber removes its raw bitterness and enhances its aroma when stir-fried.
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3. Rinse the salted cucumber under water and pat it thoroughly dry.
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4. Trim off both ends of the cucumber.
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5. Slice the cucumber diagonally into 5mm thick pieces.
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6. Overlap about two slices of cucumber and cut them into 5mm wide batons. **(Key Tip!)** Cutting the cucumber to match the shape of the Chinese yam creates a visually appealing dish and makes it easier to eat together.
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7. Wash the Chinese yam under running water to thoroughly remove any soil. **(Key Tip!)** Washed Chinese yam spoils quickly if stored in the refrigerator, so wash only what you need.
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8. Use aluminum foil to scrape off the fine root hairs from the surface of the Chinese yam. **(Key Tip!)** While the skin of Chinese yam is edible, removing the root hairs improves the texture.
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9. Pat the washed Chinese yam dry and cut it into 1cm thick pieces. **(Key Tip!)** Chinese yam is slippery, so flattening the starting cut will make it more stable.
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10. Cut the 1cm thick Chinese yam pieces into 1cm wide batons. **(Key Tip!)** Cutting the Chinese yam slightly larger than the cucumber creates a delightful contrast between the tender yam and the juicy cucumber.
    🕒 03:46
11. Cut the pork into bite-sized pieces.
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12. Season the cut pork with salt for a base flavor.
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13. Transfer the pork to a bowl and coat it thoroughly with Potato Starch 2 tsp. **(Key Tip!)** After coating with potato starch, spread the pieces out for easier stir-frying.
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14. Heat a frying pan over low to medium heat and add oil.
    🕒 05:07
15. Once the oil is warm, add the Chinese yam and cucumber to the pan and stir-fry them for about 4 minutes until browned on all sides. **(Key Tip!)** Thoroughly cooking the Chinese yam reduces its stickiness and results in a tender texture.
    🕒 05:18
16. Lightly season with a pinch of salt while stir-frying the vegetables. **(Key Tip!)** Seasoning enhances the flavor, but be careful not to over-salt.
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17. Remove the stir-fried Chinese yam and cucumber from the pan.
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18. Add a little oil to the same pan, heat over low to medium heat, and add the pork.
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19. Spread the pork evenly in the pan and stir-fry until it changes color. **(Key Tip!)** Cook until the center is only slightly pink, as it will continue to cook from residual heat; avoid overcooking.
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20. Once the pork is cooked, remove it from the pan and set it aside in a separate container from the stir-fried vegetables.
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21. Turn off the heat and add the prepared sauce mixture to the pan.
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22. Heat the pan over low heat. Once the sauce begins to bubble, add the stir-fried vegetables first. **(Key Tip!)** If you add the meat coated in potato starch first, the sauce will stick too much to the meat and won't coat the vegetables properly. Coating the vegetables first is key.
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23. Once the vegetables are coated with the sauce, add the pork and stir-fry everything together.
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24. Turn off the heat once the sauce has evenly coated all ingredients.
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25. Finally, grind pepper over the dish and mix to combine. **(Key Tip!)** Pepper loses its aroma and can become bitter when heated, so it's best to add it after turning off the heat.
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26. Plate the Oyster Sauce Stir-Fried Chinese Yam and Pork.
    🕒 07:57