1 tb Groundnut oil
6 Dried long chillies
2 ts Sichuan peppercorns
1 Whole star anise; (optional)
3 oz Smoked lardons (100 g); cut
-into 1 cm thick pieces
1 Red chilli; de-seeded;
-finely chopped
1 tb Shaoxing rice wine or dry
-sherry; up to 2 tb
2 tb Clear rice vinegar or cider
-vinegar
2 tb Toasted sesame oil
7 oz Cucumber (200 g); halved
-lengthways, de-seeded and
-sliced 1 cm thick wedges
1 pn Sea salt
1 pn Dried chilli flakes; up to 2
1 tb Lime juice
1 tb Chilli oil
1 sm Handful fresh coriander
-leaves; roughly chopped
Dry-roasted peanuts
-(optional)
Heat a wok until smoking and add the groundnut oil, then add the dried
chillies and Sichuan peppercorns. Stir fry for a few seconds, or until
fragrant.
Add the star anise (if using), bacon lardons and chilli and stir fry
for 2-3 minutes, or until the lardons have turned golden-brown at the
edges.
Add the rice wine or sherry, vinegar and sesame oil and stir-fry for
a few seconds, then add the cucumber and stir-fry for a few more
seconds.
Season with sea salt, dried chilli flakes, and lime juice, stirring
well.
Pile the stir-fry onto a serving plate, drizzle over the chilli oil,
garnish with the chopped coriander, sprinkle over some peanuts, if
using, and serve immediately.
