Spicy Cucumber Salad

This spicy Szechuan salad can be served either hot or cold. Serves 4

Ingredients:

2 medium cucumbers

1 1/2 tsp salt

1 1/2 tablespoons red wine vinegar

1 tablespoon soy sauce

1 teaspoon brown sugar

1 fresh red chili pepper

1 tablespoon Asian sesame oil

Preparation:

1. Peel the cucumbers if desired. Cut in half lengthwise, and scoop out the seeds in the middle. Cut diagonally into thin slices, no more than 1/2 inch.

2. Lay the cucumber slices in a colander and sprinkle with salt. Leave for at least 1 hour and pat dry with paper towels, squeezing out any excess water. (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 weighed the cucumbers down with 2 resealable plastic bags about 3/4 full with water; you can also use a saucer).

3. While desalting the cucumbers, in a small bowl, whisk together the red wine vinegar, soy sauce and brown sugar. Cut the chili pepper in half, remove the seeds and chop into pieces.

4. Heat the sesame oil on medium heat. Add the chopped chili pepper and heat for about 30 seconds.

5. Re-stir the sauce and pour it into the wok. Heat briefly, stirring, to blend the flavors.

6. Add the cucumbers and cook briefly (no more than 1 minute), stirring to heat thorough. Serve immediately hot, or cover and chill before serving.

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