Ma La Suan Huang Gua (Hot And Sour Cucumber)

• 250 g cucumbers
• 4 dried red chilies (to taste)
• 1/4 teaspoon salt (to taste)
• 1 tablespoon rice vinegar (to taste)
• 1 tablespoon soy sauce (to taste)
• 1/4 teaspoon red chili pepper flakes (to taste)
• 1/4 teaspoon szechuan peppercorns (to taste)
• 2 tablespoons vegetable oil (to taste)

1. Wash cucumber, cut in half lengthwise, slice 1/4-inch thick on the diagonal.
2. Place sichuan peppercorns in heat-proof bowl. Thinly slice dried chilies.
3. Heat empty wok over highest eat. Add 1 T oil and swirl. Add cucumbers and stir-fry. Add chilies, vinegar, salt, soy sauce, and chili flakes, tossing after each addition. Transfer to serving dish.
4. Reheat the same wok, add 2nd T oil and heat. Turn off heat, pour oil over sichuan peppercorns to make flavored oil. Pour oil and peppercorns over cucumbers.
5. Serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.

cucumbers, red chilies, salt, rice vinegar, soy sauce, red chili pepper, szechuan, vegetable oil

Taken from www.food.com/recipe/ma-la-suan-huang-gua-hot-and-sour-cucumber-494813 (may not work)