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Stuffed Cucumber Recipe
|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|
Serving size: Complete recipe
Calories 659 Calories from Fat 597
% Daily Value*
Total Fat 67 g102.4%
Saturated Fat 20.6 g103.2%
Trans Fat 0.6 g
Cholesterol 76.3 mg
Sodium 591.6 mg24.7%
Total Carbohydrates 8 g2.8%
Dietary Fiber 1.1 g4.4%
Sugars 1.6 g
Protein 8 g15%
Vitamin A 28.6% Vitamin C 39.5%
Calcium 7.3% Iron 9.4%
*Based on a 2000 Calorie diet
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'.