Japanese Eggplant and Cucumber Stirfry - AMY'S GARDEN
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 v
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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
- 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
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