I cook clean yell at kids work clean repeat & I AM ALL ABOUT EFFICIENCY
Another one of my mom’s Chinese dishes that I look forward to having. This takes as much work as making dumplings but the hard work is still making the cucumber rings. This is a nice classic chinese dish that does really well with rice. Most of the similar recipes calls for steaming but I like pan frying to brown and seal in the flavour.
Ground pork marinade:
For the sauce:
Marinate the pork with the seasonings and mix well. This will be the cucumber filling.
Skin the cucumber, don’t skin the entire cucumber so that you leave some skin for colour and so that the whole thing won’t collapse into a pile of soggyness. Cut them into an inch thickness and remove the seeds and pulp carefully (with a spoon or small knife). Sear it quickly to seal in the flavour and to help cook. Remove from pan once it’s a bit brown (but not fully cooked). Set aside.
Stuff in filling and pan fry the cucumber rings until the pork is slightly browned. Add in the onion, some cooking wine (I use sake for most of my asian cooking that requires wine), and the seasoning ingredients and turn to medium heat. Cover the pan and let it braise until the sauce thickens. Plate the cucumber rings and pour the sauce on top.