Diao Yu Tai Cucumber SaladNine Dragons Restaurant, China Pavilion EPCOT
2 Kirby cucumbers, about 4 to 5 inches long
1/4 teaspoon salt
1 tablespoon vegetable oil
4 dried red Sichuan peppers
1 cup of white vinegar
1 cup of sugar
Thoroughly wash unpeeled cucumbers and slice into 1/2 inch pieces. Toss cucumbers with salt in a colander. Place colander over bowl and let stand 20 minutes. Drain cucumbers and pat dry with paper towels. Heat oil in wok over medium low heat. Add peppers and stir fry until pepper darkens to deeper red, 3 to 4 minutes. Add vinegar and sugar; bring to a simmer, stirring until sugar dissolves.
Remove from heat and cool to room temperature. Pour mixture over drained cucumbers in a medium glass bowl; cover and refrigerate for at least 24 hours.