Ingredients

1 tablespoon groundnut oil 6 long dried chillies 2 teaspoons Sichuan peppercorns 1 star anise 100g/3oz smoked lardons, cut into 1cm thick pieces 1 medium red chilli, deseeded and finely chopped 1 tablespoon Shaohsing rice wine or dry sherry 2 tablespoons clear rice vinegar or cider vinegar 2 tablespoons toasted sesame oil 200g/7oz cucumber, halved lengthways, deseeded and sliced into 1cm/ inch thick wedges 1 pinch of sea salt 12 pinches of dried chilli flakes 1 tablespoon lime juice 1 tablespoon chilli oil 1 very small handful of fresh coriander leaves, roughly chopped dry-roasted peanuts (optional)

Description

Heat A Wok Or Pan Over A High Heat And Add The Groundnut Oil. Add The Dried Chillies And Sichuan Peppercorns And Stir-fry For A Few Seconds Until Fragrant. Add The Star Anise, Lardons And Chilli And Stir-fry Until The Lardons Have Turned Golden Brown At T

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