Braised Pork-Filled Cucumbers

Directions

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℉ (190℃).

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.