1 medium eggplant, cubed
2 cups of green beans, trimmed
4 tablespoons avocado oil
1 teaspoon corn starch or white rice flour (can omit just makes eggplant crispier)
Sea salt
Tamari
1 clove garlic minced
2 teaspoons coconut sugar
2 tablespoons rice vinegar
Black pepper
Dried chili (if don’t have use 1 teaspoon chili flakes or more! This dish is supposed to be extra 🔥)
Water
Scallions to top

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Before beginning, generously salt cubed eggplant and lay flat on a dish for an hour. Pat dry and sprinkle corn starch or rice flour all over cubed and coat evenly with hands. In a large pan, heat oil. When oil is sizzling hot, add eggplant and lower heat to medium. Sauté until browned on both sides and cooked through. Continue to watch the dish to avoid burning. You may need to add a little water to cook down. Once cooked through and browned, transfer to a plate with paper or dish towel and let sit. The towel will soak up excess oil. In the same pan, add green beans and garlic. Season generously with tamari sauce and add a bit of water (there should be a little oil still left in pan). Bring to a high heat and cover, lower heat to medium so green beans are cooking still high but not burning. Keep checking and stirring a bit every couple minutes. After ten minutes, beans should be browned, water evaporated. While beans are cooling, in a small bowl whisk together rice vinegar and sugar. Lower heat and add eggplant. Stir to mix and add vinegar mixture and continue to sauté with chilies and black pepper for a couple minutes. Season if needed. Transfer to plate and enjoy!