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|  | Braised Pork-Filled Cucumbers
FILLING
3/4 pound of lean ground pork, or beef
1 tablespoon of soy sauce
1 tablespoon of dry sherry
2 teaspoons of sesame oil
1 teaspoon of sugar
1 teaspoon of cornstarch
SAUCE
1/3 cup of chicken broth
2 tablespoons of soy sauce
2 tablespoons of dry sherry
1 teaspoon of sugar
OTHER, BUT NECESSARY
2 large Cucumbers
Cornstarch, for coating
2 teaspoons Cornstarch mixed with 2 teaspoons of water
Preparation: 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 375ºF. 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 doeuvre for more. From Geminis MASSIVE MealMaster collection |
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