This is one of those experimenting recipe in which you end up with something you know you will make more than once. I love this recipe, I ate it as vegan one day and the next one I ate it with shrimp, both I love! Paired with white rice and is so good ! I serve it with wax beans and white rice, you have to try this!
Ingredients
2 long Japanese eggplants (about 1 1/2 pounds) Salt 2 long English cucumbers (or the equivalent in weight of Japanese or Persian cucumbers) 2 tablespoons rice vinegar 1 tablespoon soy sauce ½ teaspoon sugar ¼ teaspoon salt (more to taste) 2 teaspoons dark sesame oil 2 tablespoons peanut or canola oil 1 tablespoon minced ginger ¼ to ½ teaspoon red pepper flakes (to taste) 2 tablespoons minced scallions or chives 1 pound of clean and shelled shrimps (optional)
1 can organic wax beans
white rice (optional)
Preparation
Trim off the calyx end of the eggplants. Cut in half lengthwise, then slice thin (about 1/4 inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel.
Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near frying pan.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through.
Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the shrimp if you want and scallions or chives. Stir-fry until shrimp is pink or for veggies only a few seconds. Add the soy sauce mixture to the wok, and stir-fry until the shrimp is done . Remove from the heat and serve over waxed beans
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