BRAISED PORK-FILLED CUCUMBERS

      Title: BRAISED PORK-FILLED CUCUMBERS
  Categories: Oriental, Appetizers, Main dish, Pork
       Yield: 4 Servings
  
 MMMMM--------------------------FILLING-------------------------------
     3/4 lb Lean ground pork, or beef
       1 tb Soy sauce
       1 tb Dry sherry
       2 ts Sesame oil
       1 ts Sugar
       1 ts Cornstarch
 
 MMMMM---------------------------SAUCE--------------------------------
     1/3 c  Chicken broth
       2 tb Soy sauce
       2 tb Dry sherry
       1 ts Sugar
 
 MMMMM--------------------OTHER, BUT NECESSARY-------------------------
       2 lg Cucumbers
            Cornstarch, for coating
       2 ts 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.
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