Chinese Vegetables Recipes - Stuffed Cucumbers Recipe

Ingredients

• 225 g/8 oz minced (ground) pork

• 1 egg, beaten

• 30 ml/2 tbsp corn flour (cornstarch)

• 15 ml/1 tbsp rice wine or dry sherry

• 30 ml/2 tbsp soy sauce

• salt and freshly ground pepper

• 2 large cucumbers

• 30 ml/2 tbsp plain (all-purpose) flour

• 45 ml/2 tbsp groundnut (peanut) oil

• 150 ml/1/2 cup chicken stock

• 30 ml/2 tbsp water

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Method:

1. Mix together the pork, egg, half the corn flour, the wine or sherry and half the soy sauce and season with salt and pepper.

2. Peel the cucumbers then cut into 5 cm/2 in chunks. Scoop out some of the seeds to make hollows and fill with stuffing, pressing it down. Dust with flour.

3. Heat the oil and fry the cucumber pieces, stuffing side down, until lightly browned. Turn over and cook until the other side is browned.

4. Add the stock and soy sauce, bring to the boil, cover and simmer for 20 minutes until tender, turning occasionally. Transfer the cucumbers to a warmed serving plate.

5. Mix the remaining corn flour with the water, stir it into the pan and simmer, stirring, until the sauce clears and thickens. Pour over the cucumbers and serve.