Main content

Chunky Bacon and Cucumber Salad

(Sichuan 'kai-wei' Salad)

... Read more.



  • 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.



  • 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
  • » Metric Converter

    » 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.


    Sign Out

    Click to Rate

    Join the Conversation

    Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

    0 0 0 0 0
    Average Rating
    0 comments • 0 ratings