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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Braised Pork-Filled Cucumbers

Date Added: December 07, 2009

Ingredients:

3/4 Pound Lean Ground Pork or beef
1 Tablespoon Soy Sauce plus 1 teaspoon
1 Tablespoon Dry Sherry or orange juice
2 Teaspoons Sesame Oil to taste
1 Teaspoon Sugar confectioner'
1 Teaspoon Cornstarch divided
1/3 Cup Chicken Broth (preferably home-made)
2 Tablespoons Soy Sauce plus 1 teaspoon
2 Tablespoons Dry Sherry or orange juice
1 Teaspoon Sugar confectioner'
2 Unit Cucumbers peeled, seeded, and
1 Unit Cornstarch for coating
2 Teaspoons Cornstarch
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Directions:

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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