Szechuan-ish Cucumber Salad: Spicy, Garlicky,Wonderful

Szechuan-ish Cucumber Salad
i’d like to say serves 4, but two of us ate it for lunch

1 english cucumber or 4-5 small persian/japanese cucumbers, unpeeled, and cut into spears about 3-4 inches long, half to 1 inch thick
1 teaspoon salt
1 big fat garlic cloves (or two modest ones) chopped
1 teaspoon Chinese hot bean paste, or ordinary bean paste/brown bean sauce/or even miso
2 teaspoons to 1 1/2 tablespoons Szechuan chile paste, the kind that is deliciously oily–amount depends upon heat of your brand
1/2 teaspoon coarsely crushed toasted szechuan peppercorns
1/2 teaspoon wine vinegar

Toss together the cucumber, salt and garlic; mix well and leave for about an hour.
Add everthing else, mix well, and eat or chill until ready to eat.

Optional: add a spoonful of chile oil, either commercial or from the chile-oil-paste

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