Ingredients
250 g (about 1/2 lb) cucumber, 30 g dried chili pepper strips.
Seasonings
10 g ginger, cut into thin strips, 1 teaspoon salt, 1 teaspoon soy sauce, 4 teaspoons sugar, 4 teaspoons vegetable oil, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil.
Steps
1. Remove the stem from the cucumber, wash it, and cut into irregular chunks. Place in a bowl, add salt to taste, toss to combine, let sit for 10 minutes, then drain off any excess liquid.
2. Heat vegetable oil in a wok or skillet over medium-high heat, add dried chili shreds and ginger shreds and stir-fry until fragrant, then add soy sauce, sugar, and rice vinegar and briefly simmer, then drizzle with sesame oil.
3. Pour into a bowl and let cool to form the seasoned sauce, then add the cucumber pieces and toss to coat evenly, marinate for 20 minutes, then plate and serve.