2 long Japanese eggplants (about 1.5 pounds)
2 long English, Japanese or Persian cucumbers (about 1.5 pounds)
2 tbsp rice vinegar
1 tbsp soy sauce
1/2 tsp sugar
1/4 tsp salt (more to taste)
2 tsp dark sesame oil
2 tbsp vegetable oil
1 tbsp minced ginger (or more)
1/4 – 1/2 tsp red pepper flakes
2 tbsp thinly sliced scallions
sesame seeds for sprinkling on finished dish
Trim the ends of the eggplants. Cut in half lengthwise, then slice thin (about 1/4 inch).
Optional: 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.
Trim off the ends of the cucumbers but do not peel. Cut in half lengthwise, remove seeds if they are large, then slice into 1/4-inch thick slices.
Combine the rice vinegar, soy sauce, sugar, salt and sesame oil and set aside.
Heat a 14-inch flat-bottomed wok or large skillet over high heat. Add the vegetable oil and heat it well. Add the eggplant. Stir-fry until cooked through (3 – 9 minutes, depending on how you cut the eggplant).
Add the ginger and red pepper flakes, and stir-fry for 30 seconds.
Add the cucumbers and scallions. Stir-fry 30 seconds.
Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt.
Remove from the heat and serve. Pass sesame seeds to sprinkle on top. (Perhaps toast them first?)
Notes: This would be good with a variety of vegetables (mushrooms and red peppers?). Perhaps also adding ground pork or beef would be good. The sauce is very good and not overpowering. The cucumbers are mild and fun, crunchy … but the eggplant, while good, isn’t as compelling as a lot of other vegetables. 2018