Szechwan Cucumber Salad
Serves 6

This refreshing salad is best when served chilled.

2 lbs. cucumbers (preferably English hot house), peeled and sliced thinly
1 Tblsp fresh ginger, minced
2 Tblsp garlic, minced
1 tsp Szechwan peppercorns
2 tsp soy sauce
4 Tblsp rice wine vinegar
6 Tblsp sugar
2 Tblsp corn oil
2 tsp sesame oil
salt

Salt the cucumbers and set aside for 30 minutes. Drain, rinse and pat dry.

Warm the corn and sesame oils in a wok or sauté pan and sauté the ginger, garlic and peppercorns until fragrant, about 10 seconds. Do not brown.

Add the cucumbers, toss to combine. Add the soy sauce, rice wine vinegar and sugar. Stir until liquid steams and remove from heat.

Place the cucumbers and sauce in a shallow dish and refrigerate overnight.

Featured Recipe: January/February - Issue No. 4