\tThis Szechuan dish is made by heating cucumbers in a spicy dressing with red wine vinegar and freshly chopped red chili pepper. Cucumber Salad Serves 4.<\/p>\n
\t1. De-seed the Cucumber<\/strong> \t2. Thinly slice the Cucumber<\/strong> \t3. Salt the Cucumber Slices<\/strong> \tLay out the cucumber slices on paper towels and squeeze out any excess water.<\/p>\n \t4. Prepare the Dressing<\/strong> \t5. Prepare the Chili Pepper<\/strong> \t6. Cook the Chili Pepper<\/strong> \t7. Add the Sauce<\/strong> \t8. Add the Cucumbers<\/strong> \t9. You're Done!<\/strong>
\t1. Cut 2 cucumbers in half lengthwise. Use a small spoon or a melon baller to scoop out the seeds in the middle. (You can peel the cucumbers first if desired).<\/p>\n
\tCut the cucumber diagonally into thin slices, no more than 1\/2 inch thick.<\/p>\n
\tLay the cucumber in a colander and sprinkle with 1 1\/2 teaspoons salt. Leave for at least 1 hour. Note: I find that weighing down the cucumbers during salting so they release more water keeps them crisp and helps prevent a watery dressing from collecting at the bottom of the bowl. I used 2 resealable plastic bags about 3\/4 full with water; you can also use a saucer.<\/p>\n
\tIn a small bowl, whisk together 1 1\/2 tablespoons red wine vinegar, 1 tablespoon Chinese light soy sauce and 1 teaspoon brown sugar.<\/p>\n
\tCut a long, fresh red chili pepper in half, remove the seeds and chop into pieces.<\/p>\n
\tHeat 1 tablespoon Asian sesame oil on medium heat, swirling the pan so that it coats the bottom. Add the chopped chili pepper and heat for about 30 seconds, stirring.<\/p>\n
\tRe-stir the red wine vinegar, soy sauce and sugar mixture and pour it into the wok. Heat briefly, stirring to blend the flavors.<\/p>\n
\tAdd the cucumbers and cook briefly (no more than 1 minute), stirring to heat thorough.<\/p>\n
\tYou can serve the salad hot immediately, or cover and chill before serving.<\/p>\n