Japanese Eggplant and Cucumber Stirfry - AMY'S GARDEN

Ingredients

• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon salt (more to taste)
• 2 teaspoons dark sesame oil
• 2 tablespoons peanut or canola oil
• 1 tablespoon minced ginger
• 1/4 to 1/2 teaspoon red pepper flakes (to taste)
• 2 tablespoons minced scallions or chives
• Eggplants, trimmed and sliced thin (about ¼ inch), lightly salted and squeezed of excess water
• Cucumbers, trimmed and sliced on the diagonal into ¼-inch thick slices