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Stuffed Cucumber

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Stuffed Cucumber

Serves : 3
Preparation time : 10 minutes
Cooking time : 20-25 minutes

Ingredients :

1/2 good-sized cucumber
21/20z. pork (a little fat with it)
1 generous teaspoon canned water chestnuts
1 generous teaspoon canned bamboo shoots
Tinny pinch each salt, sugar and Ve-Tsin (Monosodium glutamate)
1/2 teaspoon beaten egg
1 dessertspoon peanut oil
1 crushed clove garlic
4 tablespoon stock
1/4 teaspoon soy sauce
1/2 teaspoon cornflour
1 desserspoon cold water
Parsley or watercress or onion "flower"

Method :

Peel the cucumber. With a long thin pointed knife remove the seeds without cutting through the opposite end, leaving a fair-sized ¡°cave¡± in the cucumber. Very finely chop the pork, chestnuts and bamboo shoots. Mix them together and work in a tiny pinch of salt, sugar and Ve-Tsin and the beaten egg. Knead and throw as when making bread dough.

Stuff the cucumber with this filling and place it in a steamer, cover tightly and steam hard for 20 minutes.

Meanwhile, heat the oil. Fry the garlic in it until golden and then discard it. Add to the pan the stock, another pinch of salt, sugar and Ve-Tsin and the soy sauce. Bring to the boil. Stir in the cornflour,, blended with the water, and boil for 11/2-2 minutes.

Remove the cucumber to a heated serving dish. Cut it through into slices and spoon the sauce over them.

Garnish with parsley, watercress or onion 'flower'.

Chinese Food Recipes
Almond Lake, Bean Curd with Crabmeat, Pork Meat Balls, Prawn Paste Fritter, Red-Cooked Cabbage, Chicken with White Button Mushroom, Duck with Pineapple, Shrimp Fritters, Steamed Omelet, Wontons with Pork and Shrimps

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