Chinese restaurant recipe

How to Prepare / Make / Cook - ?Chinese restaurant recipe

Use the young, thin cucumbers that are available during the summer at local produce stands. English seedless cucumbers that are wrapped in plastic and sold at most supermarkets can also be used. Since the skin of these cucumbers is tender and not coated with wax, you don’t have to peel them. If you use regular cucumbers, peel them, leaving alternate strips of green skin behind.

1 long seedless cucumber or 1 pound very young cucumbers
¼ cup thinly sliced lean pork (about 1 boneless pork chop)
½ teaspoon dry sherry
1 teaspoon cornstarch
4 cups Chinese chicken broth (page 64) and 1 teaspoon salt or
1 (13 ¾ -ounce can) chicken broth and enough water to make 4 cups
1 teaspoon sesame seed oil
Salt to taste
1. Cut the cucumbers in half lengthwise, remove seeds, if any, and slice on the diagonal ¼ inch thick. You should have 2 cups. Set aside.
2. Place the pork in a bowl, add the sherry and cornstarch, and stir together well. Set aside.
3. Bring the chicken broth to a boil in a medium saucepan. Add the pork and stir until the broth returns to a boil.
4. Just before serving, add the cucumber slices, stir 2 or 3 times, and remove from the heat. Drizzle with sesame seed oil. Salt to taste as desired. Serve immediately.

Note. The cucumbers cook very quickly and can overcook easily by just sitting in the hot broth.