Main Ingredients
500 g young cucumbers (about 1 lb), 25 g red chili peppers.
Seasonings
50 g sesame oil, 25 g ginger, 3 g each salt and MSG, 2 g each white sugar and dried chilies, and a small amount of Sichuan peppercorns.
Instructions
1. Wash the cucumber and cut into 5 cm (about 2-inch) segments, then cut each segment lengthwise into 4 slices, remove the seeds and white flesh, leaving only the thin cucumber skin in a plate, sprinkle with a little salt to marinate, then drain off the excess liquid; peel the ginger, wash it clean, and cut both the ginger and chili peppers into small diamond-shaped slices.
2. Heat a wok over high heat, add sesame oil, then toss in dried chili peppers and Sichuan peppercorns, frying until fragrant.
3. Add the cucumber peel, red chili peppers, and ginger to the pan together with a little salt, MSG, and white sugar, stir-fry briefly, then remove from heat.
4. Arrange red chili peppers and ginger on the cucumber skin in decorative patterns. This dish has a vibrant green and red color, with a fresh, crunchy texture and a spicy kick.