INGREDIENTS

INSTRUCTIONS

Remove the tips from the cucumbers, then cut them up into 2-inch
lengths. Grasp cucumber lengthwise between chopsticks held in a
V-shape on a cutting board, then cut the cucumber crosswise at
1/8-inch intervals into a fan (chopsticks prevent knife from cutting
clear through the cucumber.)  Toss the cucumbers with salt and set
aside for thirty minutes to  soften.  Drain, rinse with cold water,
then press gently between palms to  remove excess water.  Heat a wok or
medium-size heavy skillet over moderate heat until hot  enough to
sizzle a bead of water slowly.  Add corn or peanut oil,  swirl to glaze
bottom, then reduce heat to low.  When hot enough to sizzle a ginger
thread, add ginger, garlic, chili,  and peppercorns.  Toss until fully
fragrant, about ten seconds, then  add a pinch more chili if your nose
tells you it's needed.  Add cucumber, toss to combine, then add soy,
vinegar, sugar, and  sesame oil.  Toss until sugar dissolves and liquid
is hot.  Taste and adjust with a bit more sugar if needed to bring out
the full  flavor of the chili.  Scrape the mixture into a shallow bowl
and set  aside to cool, stirring occasionally.  Before serving, remove
most of the peppercorns.  Source: Great Chefs of San Francisco, Avon
Books, 1984 Chef:   Barbara  Tropp, China Moon, San Francisco, CA  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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