Serves 6-8
INGREDIENTS
1 slender cucumber, about 30cm/12in long
1 tsp salt
2 tsp caster (superfine) sugar
1 tsp rice vinegar
1/2 tsp red chilli oil (optional)
few drops sesame oil

Pickled Sweet and Sour Cucumber

Halve the unpeeled cucumber length­ways. Scrape out the seeds and cut across the cucumber into thick chunks.

In a bowl, sprinkle the cucumber chunks with the salt and mix well. Leave for at least 20-30 minutes — longer if possible — then
pour the juice away.

Mix the cucumber with the sugar, vinegj and chilli oil, if using. Sprinkle with tf sesame oil just before serving.

Serves 4
INGREDIENTS
1 tbsp light soy sauce
700ml/1/1/4 pints/3 cups Basic Stock
2 tsp Chinese rice wine or dry sherry
1 tbsp rice vinegar
1/2 tsp sesame oil
salt and ground white pepper, to taste
225g/8oz lamb steak
1 piece cucumber, 7.5cm/3in long

Lamb and Cucumber Soup

Trim off any excess fat from the lamb and discard. Thinly slice the lamb into small pieces. Marinate with the soy sauce, wine or sherry and

sesame oil for 25-30 minutes. Discard the marinade.

Halve the cucumber piece lengthways (do not peel), then cut into thin slices diagonally.

In a wok or saucepan, bring the stock to a rolling boil, add the lamb and stir to separate. Return to the boil, then add the cucumber slices,

vinegar and seasonings. Bring to the boil once more, and serve at once.

Serves
INGREDIENTS
175g/6oz firm tomatoes, peeled
1/3 cucumber, unpeeled
4 eggs
1 tsp salt
1 spring onion (scallion), finely chopped
4 tbsp vegetable oil
2 tsp Chinese rice wine or dry sherry (optional)

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Stir-fried Tomatoes, Cucumber and Eggs

Halve the tomatoes and cucumber, then cut across into small wedges. In a bowl, beat the eggs with a pinch of the salt and a few pieces of the spring onion (scallion).

Heat about half of the oil in a preheated wok, then lightly scramble the eggs over a moderate heat until set, but not too dry. Remove and keep warm.

Heat the remaining oil over a high heat, add the vegetables and stir-fry for 1 minute. Add the remaining salt, then the scrambled eggs and

wine or sherry, if using.

Makes 120ml
INGREDIENTS
5 tbsp water
2 tbsp sugar
1/2 tsp salt
1 tbsp rice or white wine vinegar
1/4 small cucumber, quartered and thinly sliced
2 shallots, or 1 small red onion, thinly sliced

Sweet Cucumber Cooler

Measure the water, sugar, salt and vinegar into a stainless steel or enamel saucepan, bring to the boil and simmer until the sugar has dissolved, for less than 1 minute.

Allow to cool. Add the cucumber and shallots or onion and serve at room temperature.

Makes 2 Decorative Garnishes
INGREDIENTS
1/2 cucumber
1 large carrot

Cucumber and Carrot Garnishes

To make the cucumber garnish, cut the cucumber into a 7.5cm/3in strip, 2cm/ %in wide. Make 5 even cuts along the strip, 12mm/1/2in in from one end. Curl the second and fourth strips towards the base to form an open loop. The same cucumber strip can be spread out to form an attractive fan shape.

To make the carrot garnish, peel the carrot and cut into 6mm/1/dn slices. Trim the slices into rectangles, 2cm/3/iin X 7.5cm/ 3in. Make a 6mm/1/iin cut along one edge of the carrot so that the strip is still joined. Make a second cut in the other direction, again so that the strip is

joined. Bend the two ends together so that they cross over. This garnish can also be fashioned with giant white radish, cucumber and lemon peel.