Aromatic ginger and garlic, salty tamari, spicy sriracha, these green beans are so delicious I could eat an entire pan of them. You blister the green beans in a hot pan, then add in the garlic, ginger and green onions, next… working quickly you add the sugar, tamari and sriracha. This is where the dish transforms from being boring old green beans to coated in a sticky sauce packed with deep caramelized flavours.
Sweet, spicy, salty and sour this dish is saucy and comforting. The eggplant is sautéed until cooked through but still has good texture, the sauce is reduced and the eggplant is added to the sauce to soak up all the delicious goodness. The perfect meal during this time of transition, when heat loving eggplants and tomatoes are slowing down their production and I’m not quit ready to dive head first into fall ingredients.