| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | 4 | servings | ||
INGREDIENTS
| 4 | lg | Cucumbers |
| 1 | lb | Lean ground Pork |
| 1 | tb | Olive Oil |
| 1 | tb | Lite Soy Sauce |
| 1 | ts | Salt |
| 1 | tb | Cornstarch |
| 1 | tb | Onion; finely diced |
| 3/4 | c | Celery; finely diced |
| 1 | tb | Freshly ground Ginger |
| 2 | tb | Vegetable Oil |
| 2 | c | Beef Bouillon |
| Pan drippings plus | ||
| 2 | tb | Cornstarch |
| 2 | tb | Lite Soy Sauce |
| 1/2 | c | Water |
INSTRUCTIONS
SAUCE Rinse and peel the cucumbers. Remove the central core of seeds after slicing the cucumbers lengthwise. Cut the halved cucumbers into 2- to 3-inch slices and reserve. Mix together the ground pork, olive oil, lite soy sauce, salt, cornstarch, onion, celery, and ginger in a large bowl. Fill each cucumber slice with the pork mixture; as you stuff the cucumbers, arrange each on a tray for easier access while cooking. Warm two tablespoons of vegetable oil in a heavy skillet over medium heat. Add the stuffed cucumber slices to the skillet with the beef bouillon. Cover the skillet and cook for about 10 minutes. Reduce the heat to simmer and let cook for another 30 minutes. Transfer the stuffed cucumber slices to a serving plate. Add the cornstarch, soy sauce, and water to the same skillet with the drippings. Increase the heat setting to medium and stir the sauce while warming. When thickened by the heat, pour the sauce over the stuffed cucumbers and serve. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Aug 3, 1999, converted by MM_Buster v2.0l.
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