Ingredients
3 cucumbers, 30 g (about 1 oz) each of shredded ham sausage, shredded shiitake mushrooms, and mung bean sprouts.
Seasonings
15 g cooked peanut oil, 3 g salt, 2 g MSG (or to taste), 10 g water starch, and chicken broth as needed.
Instructions
1. Peel the cucumber, trim off both ends, and cut into 3 cm (about 1.2 inch) sections. Remove the seeds and pulp from the center of each cucumber section. Insert shredded shiitake mushrooms, shredded Chinese sausage, and mung bean sprouts into the hollow center of each cucumber section (make sure the three shreds are the same length as the cucumber sections). Arrange all the stuffed cucumber sections on a plate, steam over high heat for 5-7 minutes, then remove and set aside.
2. Place a wok over high heat, add chicken broth, salt, and MSG. Bring to a boil, then thicken with a thin cornstarch slurry. Drizzle in cooked peanut oil, then pour the sauce over the three-shred cucumber dish and serve.