Fruits are straight, often lumpy. They grow quickly and reach a length of 50 cm.
Recommended for indoor and outdoor cultivation.
Fried cucumbers stuffed with meat
2-3 stalks of green onions;
1 piece of ginger (no more than 1 cm long);
200-230 g minced pork;
1 egg white;
4 tablespoons of sherry;
4 tablespoons of soy sauce;
4 teaspoons of sugar;
3½ tablespoons of vegetable oil;
salt and pepper - to taste;
2½ tablespoons flour;
300 ml chicken broth (can be from a cube);
1 tablespoon oyster sauce - optional
1 tablespoon of water;
1 pinch of coriander.
Cucumbers cut into medium pieces, a few centimeters high. With a teaspoon, remove most of the pulp from the middle to get barrels with fairly thin walls and bottoms. Chop onion and ginger. Mix with minced meat, protein, half the sherry, soy sauce and sugar, ½ tablespoon oil, salt and pepper. Dip the cucumbers in 2 tablespoons of flour and fill with the meat filling.
Heat the remaining oil in a large skillet over low heat. Brown the stuffed cucumbers for 2-4 minutes and place on a plate. In the same skillet over medium heat, bring the broth with the remaining sherry, soy sauce, flour and sugar, water and oyster sauce to a boil. Throw in the cucumbers and cook for 10-15 minutes. Then put on a plate. Increase the heat, add coriander to the sauce and simmer for 3-5 minutes or a little longer so that at least a third of the moisture has evaporated.
Drizzle the stuffed cucumbers with the sauce and serve.