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Ingredientes
- 3/4 lb Lean grnd pork, or possibly beef
- 1 Tbsp. Soy sauce
- 1 Tbsp. Dry sherry
- 2 tsp Sesame oil
- 1 tsp Sugar
- 1 tsp Cornstarch
- 1/3 c. Chicken broth
- 2 Tbsp. Soy sauce
- 2 Tbsp. Dry sherry
- 1 tsp Sugar
- 2 lrg Cucumbers Cornstarch, for coating
- 2 tsp Cornstarch mixed with 2 ts water
Direcciones
- Preperation: Combine filling ingredients in a bowl; mix well. Set aside for 30 min. Combine sauce ingredients in a bowl and set aside. Peel cucumbers if you like. Cut cucumbers crosswise into 1-inch thick sections; remove center of each section. Spoon about 1 level Tbsp. of filling into each section. Lightly coat with cornstarch, shaking off excess. Set aside.
- Cooking: Set wok in a ring stand and add in oil to a depth of 1 1/2 to 2 inches. Place over high heat till oil reaches 360 to 375 degrees F. Add in cucumber sections, a few at a time, and deep fry for 2 min. 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 min. Add in corn starch solution and cook, stirring, till sauce boils and thickens.
- Arrange on a serving platter and serve warm.
- Serves 4 as a Main dish, butalso makes a nice hors d'oeuvre for more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 4 servings | |
| Calories 285 | |
| Calories from Fat 183 | 64% |
| Total Fat 20.3g | 25% |
| Saturated Fat 7.02g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 756mg | 32% |
| Potassium 296mg | 8% |
| Total Carbs 6.43g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.16g | 2% |
| Protein 15.33g | 25% |
