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http://www.lifestylefood.com.au/recipes/7727/chunky-bacon-and-cucumber-salad

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Chunky Bacon and Cucumber Salad

(Sichuan 'kai-wei' Salad)

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Ingredients

Method

  • 1.

    Heat a wok or pan over a high heat and add the groundnut oil. Add the dried chillies and Sichuan peppercorns and stir-fry for a few seconds until fragrant.

  • 2.

    Add the star anise, lardons and chilli and stir-fry until the lardons have turned golden brown at the edges.

  • 3.

    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 seconds.

  • 4.

    Season with the sea salt, dried chilli flakes and lime juice.

  • 5.

    Place on a serving plate, drizzle over the chilli oil, garnish with the chopped coriander, sprinkle over some peanuts, if you like them, and serve immediately.

Notes

CHING'S TIPS

  • To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

  • Use msg free products where possible.

  • Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

  • A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

  • Use low sodium soy sauce where possible
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    » Top Wine Matches For This Recipe

    Andrew Graham

    Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Chunky Bacon and Cucumber Salad.

     
     

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