FILLING
3/4 lb Lean ground pork, or beef
1 tbsp Soy sauce
1 tbsp Dry sherry
2 tsp Sesame oil
1 tsp Sugar
1 tsp Cornstarch
SAUCE
1/3 cup Chicken broth
2 tbsp Soy sauce
2 tbsp Dry sherry
1 tsp Sugar
OTHER, BUT NECESSARY
2 large Cucumbers
Cornstarch, for coating
2 tsp Cornstarch mixed with 2 ts water
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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.
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