Ingredients
300 g (about 10 oz) young cucumbers
Seasonings
6 g sugar, 7.5 g rice vinegar, 4 g each scallion, ginger, and salt, dried chili segments, soy sauce, water chestnut starch slurry, and whole Sichuan peppercorns, all to taste.
Instructions
1. Remove the seeds from the cucumber, slice thinly, toss with salt to taste, let sit briefly, then squeeze out the excess liquid.
2. Heat sesame oil in a wok until very hot, then add Sichuan peppercorns and dried chili peppers, stir-frying until they turn red. Add the cucumber, then immediately pour in the pre-mixed scallions, ginger, vinegar, soy sauce, and water chestnut starch slurry. Stir-fry a few times and serve. This dish is sweet, sour, and green in color, suitable for all seasons.