| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Eggs |
Chinese |
Vegetables, Oriental, Wok |
4 |
Servings |
INGREDIENTS
| 2 |
|
Cucumbers, peeled |
| 3 |
tb |
Oil |
| 3 |
lg |
Shrimp, cleaned & deveined |
| 1 |
sl |
Pork or chicken, 2×4" |
| 2 |
|
Water chestnuts |
| 1 |
sl |
Onion (thick slice) |
|
|
Salt |
|
|
Pepper |
| 1 |
sm |
Egg OR |
| 1/2 |
lg |
Egg |
| 1 |
ts |
Corn starch |
| 3 |
tb |
Water |
INSTRUCTIONS
1. Clean and prepare ingredients. Use your Chinese cleaver and mince
shrimp, meat, water chestnuts, and onion together until fine. Place
mixture in small bowl, add salt, pepper, egg, and corn starch to it.
Slice cucumbers into 1/2" slices. Remove seeds from cucumber cavity,
leaving a slight bit in bottom of cavity to form a hollow for holding
filling. Fill cucumbers.
2. Place oil in wok and heat to smoking point. Reduce heat to medium
dial. Carefully place stuffed cucumber slices in wok with filling
side up. Add 3 tablespoons water, cover wok and steam ingredients for
25 minutes. Check periodically to see if there is enough moisture
left in wok for steaming. There shld be, if your heat is not above
medium.
3. At the end of 25 minutes, check to see if pork is cooked through,
and if cucumber slices are tender. If not, cook slightly longer.
Remove cucumbers to platter. If desired, soya sauce can be dribbled
over slices.
NOTE: This is a beautiful party dish. If desired, the stuffed
cucumbers could be arranged in a heat proof dish and steamed in a
steamer.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip
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