Try this Stuffed Cucumbers recipe, or contribute your own.
Suggest a better descriptionRinse and peel the cucumbers. Remove the central core of seeds after slicing the cucumbers lengthwise. Cut the halved cucumbers into 2- to 3-inch slices and reserve. Mix together the ground pork, olive oil, lite soy sauce, salt, cornstarch, onion, celery, and ginger in a large bowl. Fill each cucumber slice with the pork mixture; as you stuff the cucumbers, arrange each on a tray for easier access while cooking. Warm two tablespoons of vegetable oil in a heavy skillet over medium heat. Add the stuffed cucumber slices to the skillet with the beef bouillon. Cover the skillet and cook for about 10 minutes. Reduce the heat to simmer and let cook for another 30 minutes. Transfer the stuffed cucumber slices to a serving plate. Add the cornstarch, soy sauce, and water to the same skillet with the drippings. Increase the heat setting to medium and stir the sauce while warming. When thickened by the heat, pour the sauce over the stuffed cucumbers and serve. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
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Serving Size: 1 Serving (572g) | ||
Recipe Makes: 4 servings | ||
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Calories: 417 | ||
Calories from Fat: 268 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 14.2g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 80.6mg | 25 % | |
Sodium 811.3mg | 28 % | |
Potassium 866.7mg | 23 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 13.6g | ||
Protein 22.9g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 417
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