1 lg. English cucumber
1 tsp. salt

DRESSING:

3 cloves garlic, minced
2 tsp. ground Szechnan pepper corns
2 tbsp. rice vinegar
2 tsp. each sesame oil and sugar
3/4 tsp. chili oil
3 tbsp. vegetable oil

Cut cucumbers in half lengthwise, then cut each half crosswise into 3/4 inch sections. Sprinkle with salt; let stand for 30 minutes, then rinse cucumber pieces and pat dry with paper towels. Transfer to serving bowl and set aside.

Heat a small saucepan over medium heat until hot. Add oil swirling to coat sides. Add garlic and ground pepper corns, cook stirring until fragrant. Remove from pan, let cool. Stir in rice vinegar, sesame oil, sugar and chili oil until blended. Pour dressing over cucumbers and mix well and refrigerate and serve cool.