Stuffed cucumber

It was one of the main dish of my lunch today. I wanted to follow the recipe but failed because of laziness :p I just took the rough idea of this dish and made it my own version (I didn't even follow the measurement, I just estimated based on my own liking). Looked nice, tasted not bad too. I think I shall follow the full recipe another time and it will be much nicer.

Original recipe:

Ingredients
Cucumber 1, large
Corn flour (cornstarch) 1 Tbsp
Soft bean curb 300g, mashed
Dried Chinese mushrooms 6, soaked to soften, stems discarded and minced
Water chestnuts 45g, peeled and minced (I couldn't get this so I replaced with potato)
Carrot 1, small, peeled and minced
Salted vegetable 30g, soaked in water for 30 minutes, washed and minced (I skipped this as I try to cut down on preserved food, but definitely will taste nicer with this in it)
Cooking oil 75ml
Vegetable stock 180ml (Didn't make this, I replace with some 'mushroom water' - the water I used to soak the mushrooms + soy sauce + sesame oil + salt)
Sesame oil 1 1/2 tsp

Seasoning A
Salt 2/3 tsp
Dry mustard 1/2 tsp (I skipped this)
Corn flour (cornstarch) 1 Tbsp
Egg white 1

Seasoning B
Salt 1 tsp
Ground white pepper 1/2 tsp

Method
-Peel cucumber and trim off ends. Cut into 2.5cm thick rounds and use a small round cutter to cut out the soft centres (I don't have small round cutter so I used butter knife to cut manually, not smooth edges but it won't be seen). Wash cucumber rings and pat dry with paper towel, Dust inside of tings with corn flour.

-Mix mashed bean curb with all minced ingredients and seasoning A. Mix well. Heat 2 Tbsp oil and stir-fry mixture for 2 minutes (I skipped this step). Pack into cucumber ring.

- Heat remaining oil in a frying pan and lightly cook stuffed cucumber rings over medium heat until just browned.

-Pour vegetable stock over cucumber rings and bring to boil. Lower heat and simmer very gently for 20 minutes until cucumber are tender. Add seasoning B and sesame oil. Transfer to a deep serving dish and serve hot.

Quoted from Chinese Vegetarian mini cookbook.

I skipped the whole last 2 steps. I poured the stock + seasoning into the plate with stuffed cucumber rings and steamed it for 10 mins or so. Haha, much easier!