Spicy Cucumbers

Serves 4 to 6

Ingredients:
1 pound small cucumbers for pickling
1 tablespoon salt
1/2 teaspoon sugar
10 slices ginger, finely shredded
1 red pepper, finely shredded
1/2 cup sesame oil
4 whole dried red chili peppers
1 teaspoon peppercorns
3 tablespoons red wine vinegar
2 tablespoons sugar
1 1/2 teaspoons light soy sauce

Directions:
Cut cucumbers into quarters lengthwise. Sprinkle with salt and sugar. Stir lightly. Set aside 20 minutes.
Rinse cucumbers in cold water. Drain. Squeeze out liquid.
Arrange cucumbers in a shallow Pyrex dish. Spread ginger and red pepper on top.
Heat sesame oil in wok. Stir-fry red chili peppers until dark. Add peppercorns. Pour this mixture over cucumbers.
Mix vinegar, sugar, and soy sauce in a small bowl. Pour this sauce over cucumbers. Marinate overnight. Serve cold.

(May be prepared in advance. Do not freeze.)

(This recipe reprinted with permission from Madame Wong's Long-Life Chinese Cookbook).

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