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From: Fuchsia Dunlop „Food of Sichuan „ p.108
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 and pour in the cooking oil
Quickly swirl the oil around, then add the chilies and Sichuan pepper
Stir-fry the spices until the chilies are darkening but not burned
Add the cucumber and stir-fry very briefly to heat the surface
Drive the flavors of the spices into the heat
Stir in the sesame oil and transfer to a serving dish