Cucumber Bean Curd


LA lb. Mashed bean curd

4 oz. Minced pork.

2 tsp. Sherry.

Chopped ginger and scallion.

1 egg.

A pinch of salt.

2 tbsp.

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1 lb. cucumber

1/2 cup of vegetable oil.

1 tbsp. Soy sauce.

1 tsp. Sugar.

2 tbsp. Clear broth.

To Prepare:

1. Mix bean curd with pork, 1 tsp. Sherry, ginger, scallion, egg, salt, and 1 tbsp. Cornstarch.

2. Peel cucumbers and cut off each tip. Cut cucumber into sections 3 cm. Long and remove pulp. Sprinkle with 1 tbsp. Cornstarch and stuff the cucumber with the bean curd filling.

3. Fry cucumber over a high flame until the ends turn yellow. Add 1 tsp. Sherry, soy sauce, sugar, broth and simmer for 15 minutes. Place the cucumbers into a bowl. Thicken remaining juice with cornstarch. Add 2 tbsp. Vegetable oil and pour over cucumbers: Serve.

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