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.

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