-------------------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.
