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From: Fuchsia Dunlop - The Food of Sichuan
Cut the cucumber in half lengthwise and scoop out the pulp and seeds with a spoon
Cut each half into three lengths and slice each one into thin strips
Place the cucumber in a bowl, sprinkle with salt, mix well and set aside for at least 30 minutes
Drain the cucumber and shake dry
Snip the dried chilies in half and shake out the seeds as much as possible
Heat a seasoned wok over high heat
Pour in the cooking oil, quickly swirl it around, then add the chilies and Sichuan pepper
Stir-fry the spices until the chilies are darkening but not burned
Then add the cucumber and stir-fry very briefly to heat the surface of the cucumber and drive in the flavors of the oil
Remove from the heat, stir in the sesame oil and transfer to a serving dish