|
cooking time: 1 hour
Ingredients
-
57 grams dried mushrooms, chopped
-
450 grams pork (or veal or chicken,
minced)
-
3 tablespoons oil
-
1/2
teaspoon salt
-
3 tablespoons soy sauce
-
3 tablespoons onion,
-
1/2
teaspoon salt
-
3 tablespoons soy sauce
-
3 tablespoons corn flour
-
3 tablespoons onion, chopped
-
1 tablespoon fresh ginger, chopped
-
6 cucumbers (each about 6 inches long)
-
280 ml stock
-
280 ml water
Method
1. Soak mushrooms in warm water for 20
minutes,
2. Mix pork with 1 tablespoon oil, salt, 1 tablespoon soy sauce, 1
tablespoon corn flour, onions
and mushrooms.
3. Add ginger and blend well.
4. Peel the cucumbers in strips, lengthwise, leaving alternate strips
of unpeeled skin
(this helps to preserve the
shape of the vegetable).
5. Cut in half lengthwise, then into 2-inch pieces across.
6. Scoop out seeds and refill with the meat mixture.
7. Pour 2 tablespoons oil into a large pan, arrange stuffed cucumbers
in this and add stock.
8. Cover with a well fitting lid, cook on moderate heat for 12 minutes,
then reduce heat and simmer
gently for 35-40
minutes.
9. Carefully remove cucumber from pan and keep hot.
10.In the same pan blend the remaining 2 tablespoons corn flour, 2
tablespoons soy sauce and
1.14 litter water.
11. Cook for a few minutes until the sauce thickens, pour over the
cucumbers and serve at once.
|