Fried stuffed cucumbers

• cucumber↗2(about 750g/1lb 10oz), cut into 2.5cm/1in slices
• corn starch2 tbsp
• peanut oil3 tbsp
• pork mince↗225g g
• egg white↗1
• green onion1 ½ tbsp
• fresh ginger1 tbsp
• Shaoxing rice wine↗2 tbsp

  or dry sherry

• light soy sauce↗2 tbsp
• white sugar↗2 tsp
• sesame oil↗1 tsp
• chicken broth↗300ml ml
• light soy sauce↗2 tbsp
• Shaoxing rice wine↗2 tbsp

  or dry sherry

• oyster sauce↗1 tbsp
• цукор↗2 tsp
• кукурудзяний крохмаль1 tsp

  змішаний з 2 tsp water

• кунжутна олія↗2 tsp
• кінза↗½ small pack

  дрібно нарізана

Step-by-step instructions

1. 1

   Using a small sharp knife, remove the seeds and flesh from the centre of each cucumber slice. Then scoop out the centre with a teaspoon to create tubes with about a 5 mm wall. Lightly dust the empty interiors with corn starch. Mix all stuffing ingredients in a bowl with 1 tsp salt and pepper and stuff each cucumber ring with the mixture.

2. 2

   Heat a wok or large skillet, then add peanut oil. When it becomes moderately hot, add a few stuffed cucumber rings. Cook slowly until they brown slightly, then flip and brown the other side. You may need to do this in batches, adding more oil as needed.

3. 3

   When the cucumber rings are browned, remove them with a slotted spoon and place on a plate. After you have fried all the rings, clean the wok or pan.

4. 4

   Heat the wok or pan again, add the sauce ingredients and bring to a boil. Add the stuffed cucumber rings, cover and simmer over low heat for 7 minutes or until the cucumbers are fully cooked. Remove them with a slotted spoon and transfer to a warm serving dish.

5. 5

   Return the pan to the heat and reduce the sauce by a third over high heat. Add sesame oil and cilantro, then drizzle the sauce over the stuffed cucumbers before serving.