1 1/2 pounds cucumbers
2 1/4 teaspoons salt
1 tablespoon peanut oil
2 tablespoons dark soy sauce
1 tablespoon rice wine or dry sherry
2 teaspoon sesame oil
1 teaspoon chili oil
Peel cucumbers, slice in half lengthwise, and remove seeds. Cut into 3-inch pieces. Sprinkle with salt and place in a colander for 20 minutes to drain. Rinse and blot dry.
Heat a wok and add oil. Put in cucumber and stir-fry for 2 minutes. Stir in remaining salt, soy sauce, and rice wine and stir-fry another 2 minutes. Add sesame and chili oil and stir. Serve immediately.
from Asianvegetarianfeast (Hom)