** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preparation: Combine filling ingredients in a bowl; mix well.
2. Set aside for 30 minutes. Combine sauce ingredients in a bowl and set aside.
3. Peel cucumbers if desired. Cut cucumbers crosswise into 1-inch thick sections; remove center of each section.
4. Spoon about 1 level tablespoon of filling into each section.
5. Lightly coat with cornstarch, shaking off excess.
6. Set aside. Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches.
7. 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.
8. Lift out and drain on paper towels. Cook remaining cucumber.
9. Place fried cucumber sections in a wide frying pan with a nonstick finish.
10. Pour in sauce and bring to a boil. Reduce heat, cover, and simmer for 8 to 10 minutes.
11. Add corn starch solution and cook, stirring, until sauce boils and thickens.
12. Arrange on a serving platter and serve hot. Serves 4 as a Main dish, but also makes a nice hors d'oeuvre for more.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, MSG, Poultry, Corn, Sulfites, Sesame Seeds, Pork, Natural Sweeteners, Alcohol, Beef, Cucumber allergies.
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