---------- Recipe via Meal-Master (tm) v8.02
  Categories: Oriental, Appetizers, Main dish, Pork
       Yield: 4 servings
     3/4 lb Lean ground pork, or beef
       1 tb Soy sauce
       1 tb Dry sherry
       2 ts Sesame oil
       1 ts Sugar
       1 ts Cornstarch
     1/3 c  Chicken broth
       2 tb Soy sauce
       2 tb Dry sherry
       1 ts Sugar
 -------------------OTHER, BUT NECESSARY-------------------
       2 lg Cucumbers
            Cornstarch, for coating
       2 ts Cornstarch mixed with 2 ts
   Preperation: Combine filling ingredients in a bowl;
   mix well.  Set aside for 30 minutes.
   Combine sauce ingredients in a bowl and set aside.
   Peel cucumbers if desired.  Cut cucumbers crosswise
   into 1-inch thick sections; remove center of each
   section.  Spoon about 1 level tablespoon of filling
   into each section.  Lightly coat with cornstarch,
   shaking off excess.  Set aside.
   Cooking: Set wok in a ring stand and add oil to a
   depth of 1 1/2 to 2 inches. Place over high heat until
   oil reaches 360 to 375 degrees F. Add cucumber
   sections, a few at a time, and deep fry for 2 minutes.
   Lift out and drain on paper towels.  Cook remaining
   cucumber. Place fried cucumber sections in a wide
   frying pan with a nonstick finish. Pour in sauce and
   bring to a boil.  Reduce heat, cover, and simmer for 8
   to 10 minutes.  Add corn starch solution and cook,
   stirring, until sauce boils and thickens.  Arrange on
   a serving platter and serve hot. Serves 4 as a Main
   dish, but also makes a nice hors d'oeuvre for more.