INGREDIENTS

1 large English cucumber
1 teaspoon salt
DRESSING
3 cloves garlic, minced
2 teaspoons ground toasted Szechuan peppercorns
2 tablespoons rice vinegar
2 teaspoons each sesame oil and sugar
3/4 teaspoons chili oil
3 tablespoons vegetable oil

COOKING METHOD

GETTING READING

Cut cucumber in half lengthwise, then cut each half crosswise into 3/4-inch sections.

To make cucumber fans, score each cucumber section, making cuts close together and cutting to within 1/4-inch of edge each time.

Sprinkle scored pieces with salt. Let stand for at least 30 minutes, then rinse cucumber pieces and pat dry with paper towels.

Gently press each cucumber piece so slices spread out to form a fan.

Transfer to a serving bowl and set aside.

COOKING

Heat a small saucepan over medium heat until hot. Add oil, swirling to coat sides.

Add garlic and ground peppercorns; cook, stirring, until fragrant.

Remove from pan; let cool.

Stir in rice vinegar, sesame oil, sugar, and chili oil until blended.

Pour dressing over cucumber fans; mix well. Serve at room temperature or refrigerate and serve cold.

SOURCE: The Chinese Chef © 2000 / Martin Yan