2 inch nub of ginger, peeled and minced
Veggie Box eggplant, cubed
Veggie Box Tokyo Bekana, sliced, stems and greens seperated
1/2 cup Veggie Box onion, diced
2 tbs tamari
2 tbs sesame oil
2 tsp maple syrup (or honey)
3 cloves Veggie Box garlic
1 Veggie Box carmen pepper, sliced
1 tbs rice vinegar
4 tbs water
1 1/2 tsp Siracha hot sauce
2 tbs sesame seeds, toasted

2 inch nub of ginger, peeled and minced 1/2 cup Veggie Box onion, diced 2 tbs tamari 2 tbs sesame oil 2 tsp maple syrup (or honey) 3 cloves Veggie Box garlic 1 Veggie Box carmen pepper, sliced 1 tbs rice vinegar 4 tbs water 1 1/2 tsp Siracha hot sauce 2 tbs sesame seeds, toasted

In a small bowl combine the sesame oil, rice wine vinegar, tamari, maple syrup, ginger, water and siracha.  Whisk everything together.Heat a large oiled skillet over medium heat.  Add the onions and garlic.  Cook for a few minutes.  Add the eggplant and pepper and cook for about 5 minutes. (Until slightly soft.) Stir often.  Add the Tokyo Bekana stems and continue to cook.  After about 5 minutes of cooking add the Tokyo Bekana greens and tamari sauce.  Stir the sauce in and continue to cook until the greens turn bright and wilted. Taste test to make sure everything is cooked to desired consistency. Serve over brown rice and top with toasted sesame seeds.