Stuffed Cucumbers in Parsley Sauce

Name: Stuffed Cucumbers in Parsley Sauce (釀黃瓜)
Yield: Served alone, it would be enough for 2 people.
Cuisine: Chinese
Ingredients: ¾ cup liquid, from steamed cucumbers plus stock or water; 1½ teaspoons cornstarch, dissolved in 1 tablespoon water and 2 teaspoons sesame oil; 2 large cucumbers; Sprinkling cornstarch; ½ teaspoon light soy sauce; ¼ pound ground pork; 2 heaping tablespoons minced fresh parsley; 1½ tablespoons light soy sauce; 2 tablespoons oil; ¼ pound small shrimp, shelled; 2 teaspoons cornstarch, dissolved in 3 tablespoons water with 2 teaspoons oil; ¼-cup finely chopped lettuce ribs; Sprinkling salt; 1 tablespoon dry sherry; ⅛ teaspoon salt; Sprinkling black pepper; Pinch sugar

釀黃瓜

Preparation info

Served alone, it would be enough for
2
people.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Cooked stuffed cucumbers, rarely served here, are common in China. Steamed, they become translucent and moist; they are unusual and delicious. The parsley sauce is clear and delicate; it does not overshadow the refreshing flavor of the cucumbers. This delicate dish would go well with Vinegar-splashed Chicken, Flavor-potted Chicken, or Red-cooked Wine Duck.

Ingredients

Asia
China
Sauce

Ingredients

Method