Try this Braised Pork-Filled Cucumbers recipe, or contribute your own.
Suggest a better descriptionPreperation: 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 doeuvre for more.
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Serving Size: 1 Serving (281g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 88 | ||
Calories from Fat: 22 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 269.2mg | 9 % | |
Potassium 244.3mg | 6 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 12.7g | ||
Protein 1.5g | 2 % | |
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: 88
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