Adapted from dishingupthedirt.com
2 Tbls. sesame oil
1 Tbls. rice wine vinegar
2 Tbls. tamari
2 tsp. maple syrup
2-inch nub of ginger, peeled and minced
4 Tbls. Water
1 tsp. Sriracha hot sauce
1/2 cup onion, thinly sliced
1 Eggplant, cubed
2 heads Mei Qing Choi, sliced
1 Sweet Spanish Pepper, diced
2 Tbls. sesame seeds, toasted
In a small bowl combine the sesame oil, rice wine vinegar, tamari, maple syrup, ginger, water and Sriracha. Whisk everything together. Heat a large oiled skillet over medium heat. Add the sliced onions. Cook for a few minutes. Add eggplant and cook for about 5 minutes. (Until slightly soft.) Stir often. Add sliced stems from the Mei Qing and diced peppers, continue cooking. After about 5 minutes, add the choy greens. Stir in the sauce, continue to cook until greens are bright and wilted. Taste test to make sure everything is cooked to desired consistency. Serve over brown rice and top with toasted sesame seeds.