Fried stuffed cucumbers
This is inspired by Fujian cuisine in the Sichuan region. It uses seasoned minced pork. I think you’ll agree that cucumbers have never tasted so good!
A LITTLE EFFORT 1OF5 ADAY
SERVES 4 PREP 35 mins COOK 20 mins
2 cucumbers (about 750g/1lb 10oz),
cut into 2.5cm/1in slices 2 tbsp cornflour 3 tbsp groundnut oil FOR THE STUFFING MIXTURE 225g/8oz pork mince 1 egg white 11/ tbsp finely chopped spring onions 1 tbsp finely chopped fresh ginger 2 tbsp Shaohsing rice wine or
dry Sherry 2 tbsp light soy sauce 2 tsp white caster sugar 1 tsp sesame oil
A LITTLE EFFORT
SERVES 4 PREP 10 mins COOK 1 hr 30 mins
600ml/1pt groundnut oil 1kg/2lb 4oz pork spare ribs, separated
into individual ribs FOR THE BRAISING SAUCE 850ml/11/ chicken stock 2 tbsp chilli bean sauce 1 tbsp granulated sugar 75ml/21/ 2fl oz Shaohsing rice wine or
dry Sherry 11/ tbsp dark soy sauce FOR THE SAUCE 300ml/ chicken stock 2 tbsp light soy sauce 2 tbsp Shaohsing rice wine or
dry Sherry 1 tbsp oyster sauce 2 tsp sugar 1 tsp cornflour mixed with
2 tsp water FOR THE GARNISH 2 tsp sesame oil small pack coriander, finely chopped
1 Using a small sharp knife, remove the seeds and feshy pulp from the centre of each cucumber slice. Further hollow the cucumber with a teaspoon so that you have tubes with a roughly 5mm shell. Lightly dust the hollow interiors of the slices with the cornfour. Mix all the stuffng ingredients together in a bowl with 1 tsp salt and pepper, and stuff each cucumber ring with the mixture. 2 Heat a wok or large frying pan, then add the groundnut oil. When it is moderately hot, add some of the stuffed cucumber rings. Cook slowly until they are slightly browned, then turn them over and brown the other side. You may have to do this in several batches, adding more oil if necessary. 3 When the cucumber rings are browned, remove them with a slotted spoon and place on a plate. When you have fried all the rings, wipe the wok or pan clean. 4 Reheat the wok or pan, add the sauce ingredients and bring to a simmer. Add the stuffed cucumber rings, cover the pan with a lid and simmer slowly for 7 mins or until the cucumbers are completely cooked. Lift them out of the sauce with a slotted spoon and transfer to a warm serving platter. 5 Return the pan to the heat and reduce the sauce by a third over a high heat. Add the sesame oil and coriander, then pour the sauce over the stuffed cucumbers to serve. PER SERVING 268 kcals • fat 15g • saturates 4g • carbs 17g • sugars 8g • fbre 2g • protein 16g • salt 4.7g 4 Using a cleaver or a sharp, heavy knife, chop the spare ribs into 6cm-long pieces. Turn them onto a warm serving platter and serve immediately. PER SERVING 405 kcals • fat 22g • saturates 8g • carbs 20g • sugars 11g • fbre 2g • protein 30g • salt 4.7g The braising sauce can be frozen after step 2 and reused the next time you make this dish. If you want to get ahead, the dish can be prepared up to this point the day before. Ken will be celebrating Chinese New Year with James Martin and guests on Saturday Kitchen Live on 6 February.
Ken Hom’s latest book, Complete Chinese Cookbook (BBC Books, £19.99), is available from bbcshop.com.