2 medium cucumbers
1 tablespoon soy sauce
half teaspoon salt
2 tablespoons sugar
2 tablespoons corn oil
1 large garlic clove, lightly crushed with a cleaver
4 dried hot chili peppers
half teaspoon ground Sichuan peppercorns
1 tablespoon distilled white vinegar
1. Wash and dry the cucumbers, but do not peel them. Trim off the ends and cut in half lengthwise. Remove the seeds and cut each half lengthwise into 4 long strips and then cut each strip into 3 inch lengths. Have the soy sauce, salt and sugar measured and ready near the stove.
2. Heat a wok until it is hot and add the oil. Turn the heat to low. Add the garlic and chili peppers, starring and pressing the spices against the wok to release their flavors. Stir fry until the garlic is lightly brown and the peppers turn dark brown. Add the Sichuan peppercorns.
3. Turn offthe heat and add the cucumbers. Stirfry for about 30 seconds, or until the cucumber skin turns bright green. Sprinkle the soy sauce, salt and sugar over the cucumbers. Continue stirring until the sugar is dissolved, then pour the contents of the wok into a bowl. Refrigerate until thoroughly chilled. Stir the cucumber slices a few times while chilling.
4. Remove the cucumber slices from the sauce and transfer to a serving dish. Add the vinegar. Toss well and serve.