Braised Pork-filled Cucumbers



	Braised Pork-filled Cucumbers appetizers, main dish, pork, oriental ----FILLING---- 3/4 lb lean ground pork, or beef 1 tablespoon soy sauce 1 tablespoon dry sherry 2 teaspoon sesame oil 1 teaspoon sugar 1 teaspoon cornstarch ----SAUCE---- 1/3 cup chicken broth 2 tablespoon soy sauce 2 tablespoon dry sherry 1 teaspoon sugar ----OTHER, BUT NECESSARY---- 2 large cucumbers 1 cornstarch, for coating 2 teaspoon cornstarch mixed with 2 ts water Preperation: 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 d'oeuvre for more.