| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Oriental, Appetizers, Main dish, Pork | 4 | Servings | |
INGREDIENTS
| 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 |
| 1/3 | c | Chicken broth |
| 2 | tb | Soy sauce |
| 2 | tb | Dry sherry |
| 1 | ts | Sugar |
| 2 | lg | Cucumbers |
| Cornstarch, for coating | ||
| 2 | ts | Cornstarch mixed with 2 ts water |
INSTRUCTIONS
FILLING SAUCE OTHER, BUT NECESSARY 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
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