1. Wash cucumber, cut in half lengthwise, slice 1/4-inch thick on the diagonal. 2. Place sichuan peppercorns in heat-proof bowl. Thinly slice dried chilies. 3. Heat empty wok over highest eat. Add 1 T oil and swirl. Add cucumbers and stir-fry. Add chilies, vinegar, salt, soy sauce, and chili flakes, tossing after each addition. Transfer to serving dish. 4. Reheat the same wok, add 2nd T oil and heat. Turn off heat, pour oil over sichuan peppercorns to make flavored oil. Pour oil and peppercorns over cucumbers. 5. Serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person. ---------------------------------------------------------------------------
Nutrition
Ingredients
