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Thread Starter 
I'm not tryin to knock the wind out of ChevyPros sails.
Not the intent at all, and I'll try his recipe for sure.
His recent post reminded me that I have a fantastic cucumber salad that folks should know about as well.

Chinese Spicy Cucumber Salad Make Ahead
Serves 4-6 as a Side Dish 3 HOURS INACTIVE PREP TIME

2 Average Sized Cucumbers
3 Tsp Salt
2 TBSP Peanut Oil
8 Long dried Chilies or 16 Small Sichuanese chilies snipped into 1 ½†Pieces
2 Tsp Whole Sichuan Peppercorns
2 Tsp Sesame Oil

1) Cut the Cucumber into 2 ½†Sections. Quarter lengthwise, then remove the seeds and pulp, and then cut evenly into batons the size of French fries. Sprinkle w the Salt, mix well, and set aside for AT LEAST 30 minutes and preferably 2 Hours or more. Then Drain, and blot w a Paper Towel to remove as much water as possible. Pat the cucumber pieces dry.
2) Heat a wok over high heat until smoke rises. Add the peanut oil and swirl around to cover the base of the wok. Turn the heat down to a MEDIUM FLAME and add the chilies and peppercorns. Stir swiftly for a few seconds and are turning a darker red. Take great care not to burn the spices.
3) Add the cucumber pieces and stir and toss for about 10 seconds to coat them in the flavored oil. Remove from the heat, add the sesame oil and stir thoroughly before tipping the cucumber into a serving dish. The cucumber should not be cooked through, just swiftly heated so that it absorbs the flavor of the spices. Allow to cool before serving.

VMAN’S NOTES: I used 2 Pickling Cukes from the Garden and ¾ of a Zucchini to try to keep the proportions half Cukes and Half Zucchini.
I Used Red Pepper Flakes ( about a pinch, maybe a little more ), I suppose I had about 8 – 10 Peppercorns in there. I also used about 1 – ½ Tsp of Sesame Oil. THIS WAS REALLY GOOD. It made about a cereal bowl full.