Ingredients
400 g (about 14 oz) cucumber
Seasonings
40 g vegetable oil, 10 g scallion, 3 g salt, 5 g each dried chili and sesame oil, 2 g Sichuan peppercorn, 0.5 g MSG.
Instructions
1. Wash the cucumbers, remove the stems, and cut into strips about 4 cm (1.5 inches) long and 1 cm (0.4 inches) thick. Sprinkle with salt to taste. Cut the scallions into horse-ear shapes (diagonal slices).
2. Place a wok over high heat, add vegetable oil and heat to about 125°C (250°F), then add dried chilies and stir-fry until they turn dark brown, add Sichuan peppercorns and stir-fry until fragrant, then add the cucumber and quickly toss to combine, season with salt, MSG, and scallions, stir-fry just until the cucumber is tender-crisp, drizzle with sesame oil and remove from the wok. This dish is crisp and tender, with a spicy and slightly numbing flavor.