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1
Preperation: Combine filling ingredients in a bowl; mix well.
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2
Set aside for 30 min.
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3
Combine sauce ingredients in a bowl and set aside.
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4
Peel cucumbers if you like.
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5
Cut cucumbers crosswise into 1-inch thick sections; remove center of each section.
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6
Spoon about 1 level Tbsp.
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7
of filling into each section.
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8
Lightly coat with cornstarch, shaking off excess.
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9
Set aside.
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10
Cooking: Set wok in a ring stand and add in oil to a depth of 1 1/2 to 2 inches.
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11
Place over high heat till oil reaches 360 to 375 degrees F. Add in cucumber sections, a few at a time, and deep fry for 2 min.
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12
Lift out and drain on paper towels.
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13
Cook remaining cucumber.
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14
Place fried cucumber sections in a wide frying pan with a nonstick finish.
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15
Pour in sauce and bring to a boil.
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16
Reduce heat, cover, and simmer for 8 to 10 min.
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17
Add in corn starch solution and cook, stirring, till sauce boils and thickens.
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18
Arrange on a serving platter and serve warm.
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19
Serves 4 as a Main dish, butalso makes a nice hors d'oeuvre for more.
