---------- Recipe via Meal-Master (tm) v8.02
 
      Title: BRAISED PORK-FILLED CUCUMBERS
 Categories: Oriental, Appetizers, Main dish, Pork
      Yield: 4 servings
 
--------------------------FILLING--------------------------
    3/4 lb Lean ground pork, or beef
      1 tb Soy sauce
      1 tb Dry sherry
      2 ts Sesame oil
      1 ts Sugar
      1 ts Cornstarch

---------------------------SAUCE---------------------------
    1/3 c  Chicken broth
      2 tb Soy sauce
      2 tb Dry sherry
      1 ts Sugar

-------------------OTHER, BUT NECESSARY-------------------
      2 lg Cucumbers
           Cornstarch, for coating
      2 ts Cornstarch mixed with 2 ts
           -water
 
  Preperation: Combine filling ingredients in a bowl;
  mix well.  Set aside for 30 minutes.
  Combine sauce ingredients in a bowl and set aside.
  Peel cucumbers if desired.  Cut cucumbers crosswise
  into 1-inch thick sections; remove center of each
  section.  Spoon about 1 level tablespoon of filling
  into each section.  Lightly coat with cornstarch,
  shaking off excess.  Set aside.
  Cooking: Set wok in a ring stand and add oil to a
  depth of 1 1/2 to 2 inches. 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.
  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 minutes.  Add corn starch solution and cook,
  stirring, until sauce boils and thickens.  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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