|Pork fat||2 1⁄2 Ounce (A Little Fat With It)|
|Canned water chestnuts||1 Teaspoon|
|Canned bamboo shoots||1 Teaspoon|
|Egg||1 Teaspoon, beaten|
|Peanut oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Soy sauce||1⁄4 Teaspoon|
|Cold water||1 Tablespoon|
|Parsley/Watercress / onion flower||1 Tablespoon|
Peel the cucumber.
With a long thin pointed knife remove the seeds without cutting through the opposite end, leaving a fair-sized 'cave' in the cucumber.
Very finely chop the pork, chestnuts and bamboo shoots.
Mix them together and work in a tiny pinch of salt, sugar and Ve-Tsin and the beaten egg.
Knead and throw as when making bread dough.
Stuff the cucumber with this filling and place it in a steamer, cover tightly and steam hard for 20 minutes.
Meanwhile, heat the oil.
Fry the garlic in it until golden and then discard it.
Add to the pan the stock, another pinch of salt, sugar and Ve-Tsin and the soy sauce.
Bring to the boil.
Stir in the cornflour, blended with the water, and boil for 1 1/2-2 minutes.
Remove the cucumber to a heated serving dish.
Cut it through into slices and spoon the sauce over them.
Garnish with parsley, watercress or onion 'flower'.