Slice the cucumbers into diagonal slices. Discard the stems of perilla and coarsely chop it. Halve the garlic and the chilies lengthways. Heat the oil in a pan and fry the cucumber until it is medium well done. Add the garlic, chili and basil, fry until the aroma rises. Add the sugar and sauté for 15 seconds, in order to give the dish a brighter colour. Add the soy sauce and vinegar and sauté for another 15 seconds before finishing. (The recipe is original and IS NOT TO BE reprinted in full text. If interested, please reprint the abstract only and offer a hyperlink to this original recipe webpage.)