Braised Pork-Filled Cucumbers

• 3/4 pound ground pork lean, or beef
• 1 tablespoon soy sauce, tamari
• 1 tablespoon sherry dry
• 2 teaspoons sesame oil
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 13 cup chicken broth
• 2 tablespoons soy sauce, tamari
• 2 tablespoons sherry dry
• 1 teaspoon sugar
• 2 large cucumbers
• 1 x cornstarch for coating
• 2 teaspoons cornstarch mixed with
• 2 teaspoons water

1. Combine filling ingredients in a bowl; mix well.
2. Set aside for 30 minutes.
3. Combine sauce ingredients in a bowl and set aside.
4. Peel cucumbers if desired.
5. Cut cucumbers crosswise into 1-inch thick sections; remove center of each section.
6. Spoon about 1 level tablespoon of filling into each section.
7. Lightly coat with cornstarch, shaking off excess.
8. Set aside.
9. Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches.
10. Place over high heat until oil reaches 360 to 375F (190C).
11. Add cucumber sections, a few at a time, and deep fry for 2 minutes.
12. Lift out and drain on paper towels.
13. Cook remaining cucumber.
14. Place fried cucumber sections in a wide frying pan with a nonstick finish.
15. Pour in sauce and bring to a boil.
16. Reduce heat, cover, and simmer for 8 to 10 minutes.
17. Add corn starch solution and cook, stirring, until sauce boils and thickens.
18. Arrange on a serving platter and serve hot.
19. Serves 4 as a Main dish, but also makes a nice hors d'oeuvre for more.

ground pork lean, soy sauce, sherry dry, sesame oil, sugar, cornstarch, chicken broth, soy sauce, sherry dry, sugar, cucumbers, cornstarch, cornstarch mixed, water

Taken from recipeland.com/recipe/v/braised-pork-filled-cucumbers-5833 (may not work)