Spicy Cucumber Salad

• 1 large or 2 medium European cucumbers (1 to 1 1/4 pounds)
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 2 tablespoons peanut or vegetable oil
• 5 Thai dried red chiles, or 3 for milder heat
• 1/2 jalapeno, minced
• 7 Sichuan peppercorns
• 1/2 teaspoon salt
• 1/4 cup packed torn coriander leaves

1. Peel the cucumber, leaving some thin strips of peel on if you wish, for a decorative effect.
2. Cut lengthwise into quarters and scrape off and discard the seeds.
3. Use the flat side of a cleaver or large knife to bash the cucumber pieces several times.
4. Cut the pieces lengthwise into thinner strips, then cut crosswise into 2-inch lengths.
5. Place in a medium bowl.
6. In a small bowl, mix together the vinegar and sugar.
7. Pour over the cucumber, mix well, and set aside.
8. Place a wok or skillet over high heat.
9. When it is hot, add the oil and swirl to coat the pan.
10. Toss in the dried chiles, jalapeno, and peppercorns and stir-fry for 20 to 30 seconds.
11. Pour this over the cucumbers.
12. Sprinkle on the salt and mix well.
13. Mound the salad in a shallow bowl.
14. Sprinkle on the coriander leaves and serve immediately.

european cucumbers, rice vinegar, sugar, peanut, red chiles, peppercorns, salt, coriander leaves

Taken from www.cookstr.com/recipes/spicy-cucumber-salad (may not work)