Stir-Fried Cucumber (炒黃瓜)

Wok Clock

• 1 cucumber, cut into chunks (or you can use zucchini or squash)
• 2 cloves garlic, finely chopped
• 1 thumb size piece of ginger, finely chopped
• 1 spring onion, roughly chopped
• 8 dry whole red chillies (soaked)
• 1 tsp Sichuan peppercorns
• 1 tsp chilli flakes

Sauce

• 1 tsp sugar
• 1 pinch white pepper
• 3 tsp of the dry chilli soaking water
• 2 tsp sesame oil
• 1 ½ tbsp black vinegar
• 1 tbsp light soy sauce
• Dash of dark soy sauce
• Vegetable oil for cooking

Instructions

1. Prepare the ingredients as per the ingredients list and arrange in a wok clock in this order: garlic, ginger and spring onion, followed by the chilli, pepper corns and cucumber.
2. Mix the sauce ingredients in a bowl and set aside.
3. If using zucchini or squash, first heat wok on high heat and add 2 tbsp of oil. When wok is smoking hot, add zucchini or squash chunks and stir fry for a couple minutes or until there is a little browning. If using cucumber, go to next step.
4. Heat a wok over a high heat and add 1 tbsp oil. When the oil is smoking hot, add the garlic, ginger and spring onions into the wok and stir-fry for about 10 seconds.
5. Next add the chilli and peppercorn. Flick through for ten seconds and then add the cucumber (of course, this is not needed if using zucchini or squash). Flash fry for another ten seconds, tossing continuously until everything is well mixed. Allow another 10 seconds for the heat to build up again, and add the sauce.
6. Allow the sauce to bubble up for 15-20 seconds, and then flick through so that the cucumber is well coated. Serve and enjoy!