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Ching's Chunky bacon and cucumber salad

Ingredients

1 tbsp groundnut oil

6 long dried chillies

2 tsp Sichuan peppercorns

1 whole star anise (optional)

100g/3 oz smoked lardons, cut into 1cm/ in thick pieces

1 red chilli, de-seeded, finely chopped

1-2 tbsp Shaoxing rice wine or dry sherry

2 tbsp clear rice vinegar or cider vinegar

2 tbsp toasted sesame oil

200g/7oz cucumber, halved lengthways, de-seeded and sliced into 1cm/ in thick

wedges

pinch sea salt

1-2 pinches dried chilli flakes

1 tbsp lime juice

1 tbsp chilli oil

1 small handful fresh coriander leaves, roughly chopped

dry-roasted peanuts (optional)

Method

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.