Diao Yu Tai (cucumber Salad)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 kirby cucumbers, about 4 to 5 inches long
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 4 dried red peppers (sichuan or thai)
• 1 cup vinegar
• 1 cup sugar

Recipe

• 1 thoroughly wash unpeeled cucumbers and slice into 1/2-inch pieces.
• 2 toss cucumbers with salt in a colander. place colander over bowl and let stand 20 minutes. drain cucumbers and pat dry with paper towels.
• 3 heat oil in wok over medium-low heat. add peppers and stir fry until pepper darkens to deeper red, 3 to 4 minutes.
• 4 add vinegar and sugar; bring to a simmer, stirring until sugar dissolves. remove from heat and cool to room temperature.
• 5 pour mixture over drained cucumbers in a medium glass bowl; cover and refrigerate for at least 24 hours.