Recipe courtesy of Ching-He Huang
Chunky Bacon and Cucumber Salad (Sichuan 'Kai-Wei' Salad)
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 223
- Total Fat
- 21
- Saturated Fat
- 5
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 16
- Sodium
- 197
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
Ingredients
1 tablespoon groundnut oil (peanut)
6 long dried chiles
2 teaspoons Sichuan peppercorns
1 star anise
3 1/2 ounces smoked bacon lardons (cut in 1/4-inch pieces)
1 medium red chile, seeded and finely chopped
1 tablespoon Shaohsing rice wine or dry sherry
2 tablespoons clear rice vinegar or cider vinegar
2 tablespoons toasted sesame oil
7 ounces cucumber, halved lengthwise, seeded, and sliced into 1/2-inch thick wedges
Pinch sea salt
1 to 2 pinches dried chile flakes
1 tablespoon lime juice
1 tablespoon chile oil
1 very small handful fresh cilantro leaves, roughly chopped
Dry-roasted peanuts, optional
Directions
- Heat a wok or pan over a high heat and add the groundnut oil. Add the dried chiles and Sichuan peppercorns, and stir-fry for a few seconds, until fragrant. Add the star anise, lardons, and chiles, and stir-fry 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 another few seconds.
- Season with the sea salt, dried chile flakes, and lime juice.
- Arrange the salad on a serving plate, drizzle over the chile oil, and garnish with the chopped cilantro and peanuts, if using. Serve immediately.