A perfect dish for warm summer afternoon snacking, the cucumbers will keep in the refrigerator for up to 2 weeks, and the flavor will grow hotter as they sit.
Ingredients:
5 firm cucumbers, trimmed and peeled, halved lengthwise and cut into 2 x ¼ x ¼-inch matchsticks
1 teaspoon sea salt
2½ teaspoons oil
¼ teaspoon hot red pepper flakes
½ teaspoon chopped garlic
1 tablespoon soy sauce
¼-½ cup sweetener
1 tablespoon apple cider vinegar
Directions:
1. Toss the cucumbers with salt in a bowl. Cover and let sit for at least 8-10 hours.
2. Drain and rinse the cucumbers under cold water. Gently press the remaining water from the cucumbers with your hands or lint-free kitchen towel.
3. Heat a wok or skillet over high heat until hot. Add the oil and reduce to low. Swirl the pan to coat the bottom evenly with oil and wait 3 seconds. Add the red pepper flakes and garlic to the coat. Adjust the heat so the pepper sizzles, but doesn’t blacken. After 3 seconds, add the cucumbers and stir for 5 seconds. Add the soy, ¼ cup sweetener, and vinegar and stir for 2 minutes. Taste for sweetness and add more sweetener if necessary. Raise the heat to medium high for 10 seconds. Stir the cucumbers and remove to a bowl to cool. Stir occasionally while cooling, then chill before serving.
Makes about 2 cups