Jeffrey Alford & Naomi Duguid'S Spicy Cucumber Salad

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

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   Note: The traditional way to make this uses 3 tablespoons of oil, giving a well-oiled texture that may be undesirable. If you wish, try both and see which you prefer."]

* Per serving · 4 servings · Values may vary.

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