Pork Stuffed Cucumbers
|Minced pork||4 Ounce (125 Gram)|
|Minced pork mixed with:|
|Beaten egg||1 Small|
|Grated ginger||1⁄4 Teaspoon|
|Button mushrooms||10 Small|
|For seasoning sauce|
|Soy sauce||2 Teaspoon|
|Cornflour||1 1⁄2 Tablespoon|
Wipe and cut the cucumber into 5-cm (2-in) lengths.
Do not peel.
Hollow out the centres from one end of the cucumber pieces, leaving a firm base at the other end.
Stuff each piece with the pork mixture and finish off with a button mushroom.
Stand the cucumber pieces upright in a saucepan, add 300 ml (1/2 pint) of water and 1/2 teaspoon of salt.
Do not let the water cover the cucumbers.
Cover the saucepan and simmer gently for 40 minutes.
Take out the cucumbers, reservingthecook-ing stock.
Arrange the cucumbers on a heated dish.
Add the seasoning sauce to the cooking stock and boil for 30 seconds, stirring all the time.
Pour some of the gravy over the cucumbers and serve.