Heat a wok or pan over a high heat and add the groundnut oil. Add the dried chiles and Sichuan peppercorns, and stir-fry for a few seconds, until fragrant. Add the star anise, lardons, and chiles, and stir-fry until the lardons have turned golden brown at the edges.
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 another few seconds.
Season with the sea salt, dried chile flakes, and lime juice.
Arrange the salad on a serving plate, drizzle over the chile oil, and garnish with the chopped cilantro and peanuts, if using. Serve immediately.
Recipe courtesy of Ching-He Huang, 2008