Braised Pork-Filled Cucumbers
Yield
4 servingsPrep
45 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| ¾ | pound |
ground pork
lean, or beef |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | tablespoon |
sherry
dry |
|
| 2 | teaspoons |
sesame oil
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
cornstarch
|
|
| Sauce | |||
| ⅓ | cup |
chicken broth
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
sherry
dry |
|
| 1 | teaspoon |
sugar
|
|
| Other but necessary | |||
| 2 | large |
cucumbers
|
|
| 1 | x |
cornstarch
for coating |
*
|
| 2 | teaspoons |
cornstarch
mixed with |
|
| 2 | teaspoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 340.2 | g |
ground pork
lean, or beef |
|
| 15 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sherry
dry |
|
| 1E+1 | ml |
sesame oil
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
cornstarch
|
|
| Sauce | |||
| 79 | ml |
chicken broth
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
sherry
dry |
|
| 5 | ml |
sugar
|
|
| Other but necessary | |||
| 2 | large |
cucumbers
|
|
| 1 | x |
cornstarch
for coating |
*
|
| 1E+1 | ml |
cornstarch
mixed with |
|
| 1E+1 | ml |
water
|
|
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.
