Chunky Bacon And Cucumber Salad (Sichuan 'Kai-Wei' Salad)
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
42
Spice
63
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tsps
Peppercorns (sichuan)1 tbsp
Rice Wine (shaohsing)2 tbsps
Rice Vinegar (clear)2 tbsps
Toasted Sesame Oil1 pinch
Sea Salt1 tbsp
Lime JuiceDirections:
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