Ingredients Jump to Instructions ↓

  1. 1 pound Japanese eggplant, cut in half lengthwise

  2. 1 teaspoon kosher salt

  3. 1 cup green beans, trimmed

  4. 2 tablespoons rice vinegar

  5. 2 tablespoons low-sodium soy sauce

  6. 1 teaspoon honey

  7. 1 teaspoon dark sesame oil

  8. 1/8 teaspoon black pepper

  9. 1 garlic clove, minced

  10. 1 mild red or green chile pepper, seeded and minced (such as Fresno)

  11. Cooking spray

  12. 1 cup (1/2-inch-thick) slices Walla Walla or other sweet onion

  13. 2 1/2 cups chopped bok choy stalks and leaves

  14. 2 cups hot cooked wide lo mein noodles (about 4 ounces uncooked)

  15. 1 green onion, cut diagonally into (1-inch) pieces

  16. 1 tablespoon toasted sesame seeds

  17. 1 tablespoon chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Place the eggplant halves in a colander, and sprinkle with salt. Toss well; drain 1 hour. Rinse well, and pat dry.

  2. Place beans in a large saucepan of boiling water; cook 4 minutes. Drain and plunge into ice water; drain. Place beans in a large bowl.

  3. Combine vinegar and next 6 ingredients (vinegar through chile pepper) in a microwave-safe dish, stirring with a whisk. Microwave at HIGH 1 minute.

  4. Heat a large nonstick or cast-iron grill pan coated with cooking spray over medium-high heat. Add eggplant halves to pan; cook 3 minutes on each side or until just tender. Remove from pan. Add onion to pan; cook 3 minutes on each side or until tender. Remove from pan. Cut eggplant halves diagonally into 1 1/2-inch-wide pieces. Coarsely chop onion. Add eggplant pieces, chopped onion, bok choy, and noodles to green beans; toss to combine. Add vinegar mixture, green onion, sesame seeds, and cilantro; toss well to coat.


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