Chinese Cucumber Salad

1. Cut 2 cucumbers in half lengthwise. Use a small spoon or a melon baller to scoop out the seeds in the middle. (You can peel the cucumbers first if desired).

Cut the cucumber diagonally into thin slices, no more than 1/2 inch thick.

Lay the cucumber in a colander and sprinkle with 1 1/2 teaspoons salt. Leave for at least 1 hour. Note: I find that weighing down the cucumbers during salting so they release more water keeps them crisp and helps prevent a watery dressing from collecting at the bottom of the bowl. I used 2 resealable plastic bags about 3/4 full with water; you can also use a saucer.

Lay out the cucumber slices on paper towels and squeeze out any excess water.

In a small bowl, whisk together 1 1/2 tablespoons red wine vinegar, 1 tablespoon Chinese light soy sauce and 1 teaspoon brown sugar.

Cut a long, fresh red chili pepper in half, remove the seeds and chop into pieces.

Heat 1 tablespoon Asian sesame oil on medium heat, swirling the pan so that it coats the bottom. Add the chopped chili pepper and heat for about 30 seconds, stirring.

Re-stir the red wine vinegar, soy sauce and sugar mixture and pour it into the wok. Heat briefly, stirring to blend the flavors.

Add the cucumbers and cook briefly (no more than 1 minute), stirring to heat thorough.

You can serve the salad hot immediately, or cover and chill before serving.

Now that you've got the basics down, here is the recipe for Spicy Cucumber Salad.