Braised Pork-Filled Cucumbers

Title:
Braised Pork-Filled Cucumbers

Yield:
4 Servings

Categories:
Oriental,
Appetizers,
Main
Dishes,
Pork




Ingredients:




----------------------------------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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini