Ingredients Jump to Instructions ↓

  1. --FILLING-- 3/4 lb Lean ground pork, or beef

  2. 1 tb Soy sauce

  3. 1 tb Dry sherry

  4. 2 ts Sesame oil

  5. 1 ts Cornstarch

  6. --SAUCE-- 1/3 c Chicken broth

  7. 2 tb Soy sauce

  8. 2 tb Dry sherry

  9. 1 ts Sugar

  10. --OTHER, BUT NECESSARY-- 2 lg Cucumbers

  11. 2 ts Cornstarch mixed with

  12. 2 ts

Instructions Jump to Ingredients ↑

  1. -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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