Chunky Bacon and Cucumber Salad

Recipe Courtesy of Ching-He Haung

Serves: 4 servings
Ingredients:

• 1 tablespoon groundnut oil (peanut)
• 6 long dried chiles
• 2 teaspoons Sichuan peppercorns
• 1 star anise
• 3 1/2 ounces smoked bacon lardons (cut in 1/4-inch pieces)
• 1 medium red chile, seeded and finely chopped
• 1 tablespoon Shaohsing rice wine or dry sherry
• 2 tablespoons clear rice vinegar or cider vinegar
• 2 tablespoons toasted sesame oil
• 7 ounces cucumber, halved lengthwise, seeded, and sliced into 1/2-inch thick wedges
• Pinch sea salt
• 1 to 2 pinches dried chile flakes
• 1 tablespoon lime juice
• 1 tablespoon chile oil
• 1 very small handful fresh cilantro leaves, roughly chopped
• Dry-roasted peanuts, optional

Directions:

1. Heat a wok or pan over a high heat and add the groundnut oil.
2. Add the dried chiles and Sichuan peppercorns, and stir-fry for a few seconds, until fragrant.
3. Add the star anise, lardons, and chiles, and stir-fry until the lardons have turned golden brown at the edges.
4. 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 another few seconds.
5. Season with the sea salt, dried chile flakes, and lime juice.
6. Arrange the salad on a serving plate, drizzle over the chile oil, and garnish with the chopped cilantro and peanuts, if using.
7. Serve immediately.