Braised pork-filled cucumbers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Lean ground pork, or beef |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Dry sherry |
| ⅓ | cup | Chicken broth |
| 2 | tablespoons | Soy sauce |
| 2 | larges | Cucumbers |
| Cornstarch, for coating | ||
| 2 | teaspoons | Sesame oil |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Cornstarch |
| 2 | tablespoons | Dry sherry |
| 1 | teaspoon | Sugar |
| 2 | teaspoons | Cornstarch mixed with 2 ts water |
Directions
FILLING
SAUCE
OTHER, BUT NECESSARY
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 1½ 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.