My F&W
quick save (...)
Andrew Zimmern's Kitchen Adventures

Steamed Cucumbers with Pork and Ginger

Andrew Zimmern's Steamed Cucumbers with Pork and Ginger

Andrew Zimmern's Steamed Cucumbers with Pork and Ginger Photo © Madeleine Hill

My friend Mrs. Wakabayashi learned to make a version of this dish from a Chinese chef in New York City in the mid-'70s. I devoured it then, and whenever I see this dish on Cantonese menus I always order it. Finally, I decided to create a recipe for it myself and I think you will love its textural surprise. Just looking at a cucumber makes you think "crispy," "crunchy," not soft and yielding. You will think "vegetal" and instead get sweet. The pork filling is typical of Cantonese cookery, but I like to serve this with bowls of Chinese vinegar, chile oil and soy sauce on the table for guests to make their own dipping sauces. In many restaurants you will see small sections of cucumber hollowed out and topped with a stuffing mixture. I like this dish better when larger pieces are stuffed and it's sliced into smaller pieces after cooking. GET THE RECIPE >

Related: Cooking with Cucumbers
Delicious Chinese Dishes
Pork Recipes
More of Andrew Zimmern's Kitchen Adventures

You Might Also Like powered by ZergNet

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.