Preparation:
combine sausage, scallions, ginger, water chestnuts, 1 tablespoon cornstarch, wine, 1-1/2 tablespoons soy, and sugar in a bowl-mix well wash zucchini, cutoff both ends, and cut into 1-inch slices stand upright and scoop-out a small hollow from the top of each spoon sausage mixture into the hollows arrange onto a glass or ceramic plate place into a bamboo steamer steam for 20 minutes remove from steamer, keep warm dissolve 1/2 teaspoon cornstarch in 1 teaspoon water combine cornstarch mixture, soy sauce, and chicken stock in a saucepan, over a low flame heat and stir until thickened pour over zucchini cups serve hot, with hot cooked rice |
