Braised pork-filled cucumbers

1. Preperation: combine filling ingredients in a bowl; mix well.
2. Set aside for 30 minutes.
3. Combine sauce ingredients in a bowl and set aside.
4. Peel cucumbers if desired.
5. Cut cucumbers crosswise into 1-inch thick sections; remove center of each section.
6. Spoon about 1 level tablespoon of filling into each section.
7. Lightly coat with cornstarch, shaking off excess.
8. Set aside.
9. Cooking: set wok in a ring stand and add oil to a depth of 1 ½ to 2 inches.
10. Place over high heat until oil reaches 360 to 375 °F.
11. Add cucumber sections, a few at a time, and deep fry for 2 minutes.
12. Lift out and drain on paper towels.
13. Cook remaining cucumber.
14. Place fried cucumber sections in a wide frying pan with a nonstick finish.
15. Pour in sauce and bring to a boil.
16. Reduce heat, cover, and simmer for 8 to 10 minutes.
17. Add corn starch solution and cook, stirring, until sauce boils and thickens.
18. Arrange on a serving platter and serve hot.
19. Serves 4 as a main dish, but also makes a nice hors d"oeuvre for more