Fried Cucumber with Purple Perilla

• 1 cucumber
• 3 tablespoons peanut oil or lard
• 1 fresh red chili, seeded and finely chopped
• 2 teaspoons finely chopped garlic
• 1 1/2 teaspoons light soy sauce
• 1 teaspoon clear rice vinegar
• 6 to 8 leaves of purple perilla, shiso or Thai basil, finely chopped
• 1 teaspoon sesame oil

1. Cut cucumber in half lengthwise.
2. Holding knife at an angle, slice each half into 1/4-inch-thick semicircles.
3. Heat a flat-bottomed wok or large skillet over a high flame until it smokes, then add oil or lard.
4. Add cucumber, stir and spread slices out so they cover as much of surface of wok as possible.
5. Turn them gingerly from time to time until they brown slightly on both sides.
6. Add chili and garlic and stir fry until fragrant.
7. Add soy sauce and vinegar and mix well.
8. Add perilla and stir.
9. Remove from heat and stir in sesame oi1.

cucumber, peanut oil, red chili, garlic, soy sauce, clear rice vinegar, purple perilla, sesame oil

Taken from cooking.nytimes.com/recipes/9258 (may not work)