Title: Braised Pork-Filled Cucumbers
Categories: Vegetable Pork Asian
Yield: 4 Servings
| FILLING |
| 3/4 | lb | Lean ground pork, or beef |
| 1 | tb | Soy sauce |
| 1 | tb | Dry sherry |
| 2 | ts | Sesame oil |
| 1 | ts | Sugar |
| 1 | ts | Cornstarch |
| SAUCE |
| 1/3 | c | Chicken broth |
| 2 | tb | Soy sauce |
| 2 | tb | Dry sherry |
| 1 | ts | Sugar |
| OTHER, BUT NECESSARY |
| 2 | lg | Cucumbers |
| | | Cornstarch, for coating |
| 2 | ts | Cornstarch mixed with 2 ts water |
Preperation: Combine filling ingredients in a bowl; mix well. Set aside for
30 minutes. Combine sauce ingredients in a bowl and set aside. Peel
cucumbers if desired. Cut cucumbers crosswise into 1-inch thick sections;
remove center of each section. Spoon about 1 level tablespoon of filling
into each section. Lightly coat with cornstarch, shaking off excess. Set
aside. Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to
2 inches. Place over high heat until oil reaches 360 to 375 degrees F. Add
cucumber sections, a few at a time, and deep fry for 2 minutes. Lift out
and drain on paper towels. Cook remaining cucumber. Place fried cucumber
sections in a wide frying pan with a nonstick finish. Pour in sauce and
bring to a boil. Reduce heat, cover, and simmer for 8 to 10 minutes. Add
corn starch solution and cook, stirring, until sauce boils and thickens.
Arrange on a serving platter and serve hot. Serves 4 as a Main dish, but
also makes a nice hors d'oeuvre for more.