Ingredients (serves 4-6):
2 tablespoons sesame oil
1 medium yellow onion, sliced
3 stalks green garlic, white bulbs minced
1 pound eggplant, cut into 1-inch cubes
1 pound string beans, ends trimmed and cut into 1-inch pieces
1 tablespoon mirin (or 2 teaspoons brown rice vinegar mixed with 1 teaspoon honey)
1 tablespoon tamari or soy sauce, to taste
2 teaspoons toasted sesame oil, optional
1 ounce scallions, sliced
1. Heat sesame oil in a sauté pan. Add onion and sauté until translucent, about 5 minutes. 2. Stir in garlic. Add eggplant; sauté over high heat until golden, about 7 minutes.
3. Add string beans, mirin, tamari, and optional toasted sesame oil. Cook for 1-2 minutes, until string beans are tender-crisp.
4. Garnish with scallions and serve.