Soak mushrooms for 30 minutes, drain,
remove stalks, discard them, and chop the remainder.
Thinly peel cucumbers and cut into 1 cm
pieces. Scrape flesh out and discard. Parboil cucumber shells for 1
minute. Rinse in cold water, drain and dust inside with a little of the
cornstarch.
Drain water chestnuts, discard liquid,
mash and add rice flour, a dash of sesame oil and 1/4 teaspoon each of
sugar and salt.
Add carrot and mushroom. Mix well.
Stuff cucumber circles and place on a
plate of steam, covered for 15 minutes.
In a separate saucepan, mix a dash of oil
with pepper to taste and 1/4 teaspoon each of the remaining sugar and
salt. Add remaining cornstarch. Stir in broth or water until smooth.
Heat until thickened and pour over the
cooked cucumber pieces.