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.