Spicy Cucumbers

• 3 long japanese cucumbers (normal cucumbers aren't crispy enough)
• 5 cloves garlic
• 12 cup soy sauce
• 12 cup rice wine
• 12 cup rice vinegar
• 1 teaspoon whole szechuan peppercorns
• 1 tablespoon Chinese chili sauce
• 2 tablespoons cooking oil

1. Slice the cucumbers lengthwise, so that each piece has skin on it.
2. Do not use the center of the cucumber, where the seeds are (it gets too mushy).
3. Peel the garlic and smash it (with a knife, for example).
4. Each clove should look like you dropped a dictionary on it.
5. Heat the oil on medium-high in a wok or similarly shaped saucepan.
6. When the oil is hot, add the pepper, garlic, and cucumbers.
7. Stir fry for 30-40 seconds, until hot.
8. Add the soy sauce, rice wine, rice vinegar, and hot sauce.
9. Mix well.
10. Heat to a boil, then remove from heat.
11. Although you can eat it now, it will taste better after marinating overnight.
12. Best served cold.

long japanese cucumbers, garlic, soy sauce, rice wine, rice vinegar, whole szechuan peppercorns, chinese chili sauce, cooking oil

Taken from www.food.com/recipe/spicy-cucumbers-49236 (may not work)