1 medium-large eggplant or 3-4 Japanese eggplants (small, long, thin, dark)

2 long English cucumbers

2 tablespoons rice vinegar

1 tablespoon soy sauce

1/2 teaspoon honey

1/2 teaspoon salt

2 teaspoons dark sesame oil

2 tablespoons coconut oil (or canola oil if you prefer)

1 tablespoon minced ginger

1/2 teaspoon red pepper flakes

2 tablespoons minced chives

1. Trim the eggplants. Cut in half lengthwise, slice 1/4 inch slices.

Toss lightly with approx 1 tsp. salt, and place in colander. Allow to rest 15 minutes, and prepare other ingredients. Then squeeze excess water from eggplant slices and dry with cloth or paper towel.

2. Meanwhile, trim cucumber ends, cut in half lengthwise, and slice again into 1/4 inch slices.

3. Combine rice vinegar, soy sauce, honey, salt and sesame oil in a bowl and set aside.

4. Heat wok or skillet over high heat until very hot.  Add oil and tilt the pan to distribute. Add eggplant and stir-fry 3-4 minutes until cooked through. Add ginger and red pepper flakes, stir-fry 30 sec. Add cucumbers and chives, stir-fry 30 sec more. Add soy sauce mix, and stir-fry 60 sec until cucumber begins to soften.  Serves 2-4.