6 kirbys or 4 small cucumbers

2 bunches watercress
6-8 c. chicken broth
1/2 lb. ground pork
1 tsp. ginger & garlic mix
1 slice ham 1/4" thick julienned (deli ham)
1 can baby corn
corn starch paste if desired
  1. Cut cukes in 1 1/2 inch slices and core out the center, dredge in corn starch.
  2. Cut watercress in half, mix marinade in pork and fill the cavity of the cuke, packing it in tightly. Julienne the ham and dice the corn.
  3. Put cuke slices on plate and steam for 10 minutes on high heat.
  4. Heat broth, add ham and watercress and corn then add the cukes. When done thicken if desired.

NOTE:

If any pork is left make marble sized meatballs and cook in broth 10 minutes before adding the ingredients.