- Trim and discard ends off each cucumber, then peel lengthwise with vegetable peeler to form stripes. Cut each cucumber crosswise into 1-1/2-inch lengths. Scoop out seeds and enough of the flesh of each length, leaving about a 1/4-inch shell for stuffing.
- Peel, devein and mince shrimp; combine with pork, soy sauce, green onions, garlic and desired amount of red pepper. Stuff cucumber shells evenly with mixture; place on steamer rack.
- Set rack in a pot of boiling water. (Do not allow water level to reach cucumbers.) Cover pot and steam 12 to 15 minutes, or until pork is cooked through. Serve immediately.
Szechuan Steamed Stuffed Cucumbers
ingredients
3 cucumbers, each about 6 inches long
1/4 pound fresh or thawed medium-size shrimp
3/4 pound ground pork
2 tablespoons Kikkoman Soy Sauce
2 tablespoons finely chopped green onions and tops
1 clove garlic, pressed
1/4 to 1/2 teaspoon crushed red pepper
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
