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----------------------------------FILLING----------------------------------
3/4 lb Lean ground pork, or beef
1 tb soy sauce
1 tb Dry sherry
2 ts Sesame oil
1 ts Sugar
1 ts Cornstarch
-----------------------------------SAUCE-----------------------------------
1/3 c chicken broth
2 tb soy sauce
2 tb Dry sherry
1 ts Sugar
----------------------------OTHER, BUT NECESSARY----------------------------
2 lg Cucumbers
Cornstarch, for coating
2 ts Cornstarch mixed with 2 ts
-water
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 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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