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Category: Ethnic/Oriental
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Braised Pork-Filled Cucumbers
Ingredients:
4 Servings
- FILLING
3/4 Lb Lean ground pork, or beef
1 Tbl Soy sauce
1 Tbl Dry sherry
2 Tsp Sesame oil
1 Tsp Sugar
1 Tsp Cornstarch
-- SAUCE -
1/3 Cup Chicken broth
2 Tbl Soy sauce
2 Tbl Dry sherry
1 Tsp Sugar
OTHER BUT NECESSARY ----
2 Large Cucumbers
Cornstarch, for coating
2 Tsp Cornstarch mixed with 2 ts
-water
Method of Preparation:
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 doeuvre for more. From Geminis MASSIVE MealMaster collection at www.synapse.com/gemini |
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