| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 8 | Servings |
INGREDIENTS
| Filling mixture | ||
| 3 | lg | Cucumbers |
| 3 | tb | Cornstarch |
| 1/4 | c | Water |
| Oil for deep-frying | ||
| 1/2 | c | Water |
| 1 | tb | Tomato sauce |
INSTRUCTIONS
1. Prepare either of the filling mixtures "Cucumber Filling #1/#2". 2. Leave cucumbers unpeeled; or peel them lengthwise in alternating strips. (The latter are not only decorative, but help the cucumbers hold their shape after cooking.) Cut crosswise in 2-inch sections. 3. Scoop out seeds and stuff cucumbers with filling mixture, packing it in tightly and rounding out the edges. 4. Blend cornstarch and cold water to a paste and brush overstuffed cucumber sections to coat. Reserve remaining paste. 5. Heat oil to smoking. Add cucumber sections a few at a time; then reduce heat and deep-fry until pale golden. Drain on paper toweling. 6. Bring remaining water to a boil. Gently lower in cucumbers; then simmer, covered, 10 minutes over very low heat. 7. Remove cucumbers to a serving platter, leaving liquids in pan. Add reserved cornstarch paste and tomato sauce, and stir in to thicken. Pour sauce over cucumbers and serve. VARIATIONS: 1. For the tomato sauce, substitute soy sauce. 2. In step 6, top each stuffed cucumber section with either a mushroom cap or a 1-inch square of smoked ham. 3. TO SIMMER: Omit steps 4 and 5. Place cucumber sections, stuffing-side up, in a pan with 1 cup water and 1/2 teaspoon salt. Bring to a boil; then simmer, covered, until done (30 to 40 minutes). Pick up step 7. 4, TO STEAM: Omit stePs 4, 5 and 7. Arrange cucumber sections, stuffing-side up, on a heatproof platter. Steam on a rack 20 minutes (see "How-to Section"). Season with salt and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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