Stuffed cucumbers #2

Yield: 8 Servings

Measure Ingredient
\N \N Filling mixture
3 larges Cucumbers
3 tablespoons Cornstarch
¼ cup Water
\N \N Oil for deep-frying
½ cup Water
1 tablespoon Tomato sauce

1. Prepare either of the filling mixtures "Cucumber Filling #1/#2".

2. Leave cucumbers unpeeled; or peel them lengthwise in alternating strips.

(The latter are not only decorative, but help the cucumbers hold their shape after cooking.) Cut crosswise in 2-inch sections.

3. Scoop out seeds and stuff cucumbers with filling mixture, packing it in tightly and rounding out the edges.

4. Blend cornstarch and cold water to a paste and brush overstuffed cucumber sections to coat. Reserve remaining paste.

5. Heat oil to smoking. Add cucumber sections a few at a time; then reduce heat and deep-fry until pale golden. Drain on paper toweling.

6. Bring remaining water to a boil. Gently lower in cucumbers; then simmer, covered, 10 minutes over very low heat.

7. Remove cucumbers to a serving platter, leaving liquids in pan. Add reserved cornstarch paste and tomato sauce, and stir in to thicken. Pour sauce over cucumbers and serve. VARIATIONS: 1. For the tomato sauce, substitute soy sauce.

2. In step 6, top each stuffed cucumber section with either a mushroom cap or a 1-inch square of smoked ham.

3. TO SIMMER: Omit steps 4 and 5. Place cucumber sections, stuffing-side up, in a pan with 1 cup water and ½ teaspoon salt. Bring to a boil; then simmer, covered, until done (30 to 40 minutes). Pick up step 7. 4, TO STEAM: Omit stePs 4, 5 and 7. Arrange cucumber sections, stuffing-side up, on a heatproof platter. Steam on a rack 20 minutes (see "How-to Section").

Season with salt and serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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