Chunky Bacon And Cucumber Salad
In this flavorful spicy Sichuan stir-fried cucumber recipe, the combination of dried chillies, Sichuan peppercorns, and smoked lardons creates a dish that's both aromatic and savory. Tossed with a medley of seasonings and garnished with fresh coriander and peanuts, this dish is a delightful balance of heat and crunch.
— Constant Cookbook
Ingredients
- 1 tbsp groundnut oil
- 6 long dried chillies
- 2 tsp Sichuan peppercorns
- 1 whole star anise
- 100g/3½oz smoked lardons
- 1 red chilli
- 1-2 tbsp Shaoxing rice wine or dry sherry
- 2 tbsp clear rice vinegar
- 2 tbsp toasted sesame oil
- 200g/7oz cucumber
- pinch sea salt
- 1-2 pinches dried chilli
- 1 tbsp lime juice
- 1 tbsp chilli oil
- 1 small handful fresh coriander
- dry-roasted peanuts
Instructions
- Heat a wok until smoking and add the groundnut oil, then add the dried chillies and Sichuan peppercorns. Stir fry for a few seconds, or until fragrant.
- Add the star anise (if using), bacon lardons and chilli and stir fry for 2-3 minutes, or until the lardons have turned golden-brown at the edges.
- Add the rice wine or sherry, vinegar and sesame oil and stir-fry for a few seconds, then add the cucumber and stir-fry for a few more seconds.
- Season with sea salt, dried chilli flakes and lime juice, stirring well.
- Pile the stir-fry onto a serving plate, drizzle over the chilli oil, garnish with the chopped coriander, sprinkle over some peanuts, if using, and serve immediately.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
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