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Pad Tang Qua

1 1/2 lbs. cucumber
1/2 lb. boneless pork chops or pork loin or boned chicken breast
1/4 c. vegetable oil
1 tsp. (2 cloves) garlic, finely chopped
3 tbsp. fish sauce*
2 eggs

*Fish sauce is available in Oriental section of supermarket. Peel the cucumbers, slice them diagonally into pieces 1/8 inch thick, and set them aside. Slice the pork or chicken across the grain into strips 1/8 inch thick and 1 to 2 inches long. Set aside. Heat a wok, add the oil and swirl it over the surface of the pan. Stir-fry the garlic until it is light golden. Add the pork or chicken strips and stir-fry until the pink color disappears. Add the fish sauce and cucumber and mix them in well. Add the eggs, breaking the yolks and stir until they are set. Serve with rice. Serves 6.

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