Braised Pork-Filled Cucumbers

Recipe Ingredients

		Filling
3/4 lb	340g / 11oz	Lean ground pork - or beef
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Dry sherry
2 teaspoons	10ml	Sesame oil
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Cornstarch
		Sauce
1/3 cup	78ml	Chicken broth
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Dry sherry
1 teaspoon	5ml	Sugar
		Other But Necessary
2		Cucumbers (large)
		Cornstarch - for coating
2 teaspoons	10ml	Cornstarch mixed with 2 tsp - water

Recipe Instructions

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 375F. 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.

Source:
Hillshire Farms

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.