Recipe is from Revolutionary Chinese Cookbook: Recipes From Hunan Province by Fushia Dunlop. "Perilla gives it a delightful sour herbiness . If you can't find perilla, the dish will work without it." She suggests subbing in sweet Thai basil but advises that it will taste different. Author does not specify cucumber weight or weight amount for perilla.
Cut cucumber in half lengthwise, and then, with knife at angle, cut each half into slanted, almost semicircular slices about 1/4 inch thick.
Heat wok over high flame, add peanut oil and swirl around. Add cucumber, fry for a few minutes until slices are tinged a little golden. Spread slices out so they cover as much as possible of wok, turning occasionally.
Add chili and garlic, stir fry until fragrant, adding soy sauce as you go along. Splash vinegar around side of wok and mix well. Add perilla, stir a few times. Remove from heat, stir in sesame oil, serve.