Step 1: Peel two or three large cucumbers. Cut in half lengthwise and scoop seeds out with a spoon. Chop into 1/2 inch half moon slices. Place in strainer and sprinkle with kosher salt. Let sit while you prep the rest of the ingredients.

Step 2: Mince two or three cloves of garlic. Heat up 1 Tbsp of veggie or peanut oil over medium heat. Add minced garlic and 1 tsp of Sichuan pepper (it really makes the dish but if you can’t find it, use red pepper flakes instead). Let garlic slowly brown. Turn heat off and let cool.

Step 3: Rinse cucumbers slices under cool water. In a large bowl combine 2 Tbsp rice vinegar, 2 tsp of sesame oil, 1/2 tbsp sugar, 2 tsp chili garlic paste (sriracha) and stir. Add cucumbers to bowl.

Step 4: Add cooled pepper and garlic mixture. Mix to combine and let sit for 20 minutes or so. Absolutely delicious alone, standing over the cutting board or served with other dishes, such as the hoisin pork bowl I made (recipe to follow) and great day of or next day. Cucumbers start to lose their bite after a day or so, so make sure you enjoy it fresh!

**Recipe adapted from Appetite for China blog post.