Ingredients

• 1 tbsp groundnut oil
• 6 long dried chillies
• 2 tsp Sichuan peppercorns
• 1 whole star anise (optional)
• 100g/3½oz smoked lardons
• cut into 1cm/½in 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/½in 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)

Directions

• 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.