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Stuffed Cucumber


  • 1 large cucumber

  • 1tbsp corn starch

  • 1 piece 300g mashed soft beancurd

  • 6 soaked (to soften) stem removed and minced dried Chinese mushrooms

  • 45g peeled and minced water chestnut

  • 1 small peeled and minced carrot

  • 30g soaked (for 30mins) washed and minced salted cabbage

  • 5tbsp cooking oil

  • 180ml vegetable stock

  • 1 1/2tsp sesame oil

[Seasoning A]

  • 2/3tsp salt

  • 1/2tsp dry mustard

  • 1tbsp corn starch

  • 1 egg white

[Seasoning B]

  • 1tsp salt

  • 1/2tsp white pepper


  1. Peel cucumber and slice off ends. Cut into 2cm (in width) thick rounds. Remove the soft centres.

  2. Wash cucumber and pat dry. Dust insides with starch.

  3. Mix beancurd will all the other minced ingredients and seasoning A. Heat 2tbsp of oil and stir fry minced mixture for 2mins. Pack into cucumber rings.

  4. Heat remaining oil in a frying pan and saute rings over medium heat until lightly browned. Pour stock over and bring to boil.

  5. Lower heat and let simmer for 20mins. Add seasoning B and sesame oil. Serve hot.

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