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• 1 lb. green beans
• 2-3 medium Japanese eggplants (about 1 lb.)
• 2 TB rice wine
• 2 TB rice vinegar
• 2 TB soy sauce, low sodium
• 1 TB hoisin or black bean sauce
• 2 tsp. sesame oil
• 1 tsp. sugar
• 1/4 tsp. ground ginger (or use fresh)
• 2 TB peanut, olive, or veg oil
• minced garlic, about 4 cloves
• 4 scallions, diced

1. Cut green beans into 1 inch pieces.
2. Cut eggplant into long strips and cut those into 2 inch pieces.
3. In small bowl mix the wine, rice vinegar, soy sauce, hoisin sauce, sesame oil, sugar and ginger.
4. In a large, nonstick skillet, heat olive oil over medium high heat. Add eggplant & green beans & cook until they start to brown– about 5 min. Add garlic and stir fry for about 1 min more.
5. Reduce heat to medium & add sauce. Stir and cover for 3-4 min until vegetables soften. Add scallions, increase heat to medium-high & stir fry for 1 min.

Serve over brown rice.

source: The Six O'Clock Scramble by Aviva Goldfarb

tags: vegetarian, vegan, pareve, CSA, summer