Pork Stuffed Zucchini
Ingredients
3 zucchini, medium size.
1 1/2 C.(s) lean ground pork or chicken.
2 eggs, lightly beaten.
2 Tbsp. fish sauce.
ground white peppers.
2 Tbsp. cilantro, chopped.
6 C.(s) chicken or pork stock.
Cooking Instructions
Peel zucchini and cut into approximately 1-1/2 inch lengths. Make the lengths of zucchini into C. by scooping out the seeds in the center, but leaving small amount to form the bottom of the C.. You may need more or less zucchini than the amount given, depending on their size. In a bowl, mix the ground pork or chicken with fish sauce, eggs, ground white peppers, and cilantro. Fill the zucchini C. with the mixture, and overfill slightly to make a small mound. Cook the filled zucchini C. by steaming for about 1/2 hour. Bring the chicken or pork stock to a boil, and season to taste. Place the precooked zucchini C. into a serving tureen, pour the boiling stock over them, and serve.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)