INGREDIENTS

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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