Cucumber Stuffed Pork Balls Recipe
Ingredients
| Lean pork | 1⁄2 Pound | |
| Egg | 1 | |
| Salt | 1 Teaspoon | |
| Cornstarch | 2 Tablespoon | |
| Sherry | 1 Tablespoon | |
| Cucumber | 1 Large | |
| Fresh mushrooms | 12 | |
| Water | 1 1⁄4 Cup (20 tbs) | |
| Soy sauce | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 154 Calories from Fat 41
% Daily Value*
Total Fat 5 g7.1%
Saturated Fat 1.5 g7.5%
Trans Fat 0 g
Cholesterol 91.4 mg30.5%
Sodium 985.2 mg41%
Total Carbohydrates 13 g4.2%
Dietary Fiber 1 g4.2%
Sugars 2.4 g
Protein 16 g31.7%
Vitamin A 2.9% Vitamin C 6.2%
Calcium 2.6% Iron 8.1%
*Based on a 2000 Calorie diet
Directions
Peel the cucumber and cut into twelve 2 inch lengths.
Scoop out the seeds and pack the pork mixture into the centre of each one.
Wash the mushrooms, remove the stalks and place a mushroom upside down over the pork mixture.
Stand the cucumber cups in a shallow pan, add the water, cover the pan and simmer gently for about 30 minutes.
Lift the cucumber on to a hot dish.
Keep hot.
Mix the remaining cornflour (cornstarch) to a smooth paste with the soy sauce and a little cold water, add to the remaining liquid in the pan and bring to the boil, stirring until slightly thickened.
Pour over the cucumber.
Chef
