Believe it or not, it's only been in the last couple of years that I've had the confidence to experiment and throw things together to make "new" dishes. Stir-fries are particularly friendly to experimentation and this one was a winner.

Having a nice crop of Asian eggplants available I decided to make some of Aeri's Eggplant Bokkeum (she has some good videos on YouTube)

4 cups eggplant
1 cup onion (I did use Yellow Onion for more flavor, though I usually prefer
Vidalias or sweet)
2.5 tbsp cooking oil (used sunflower)
2 tbsp water
1/2 tbsp minced garlic
1 tsp sesame seeds (toasted)
1/2 tsp sesame oil
(not in the recipe was sugar, but I added about a teaspoon)

Cut 4 cups of eggplant into 1.5 x 1/4 inch strips.
Slice 1 cup of onion into 1/4" pieces
In a heated pan with 2.5 tbsp of cooking oil, add the eggplant and onion. Fry it for about 1 minute on high. Then add 2 tbsp of soy sauce (I use Kikkoman lower salt), 2 tbsp of water, and 1/2 tbsp of minced garlic. Fry it for 7-10 minutes on medium high until the eggplant becomes soft. (I didn't have to cook it that long.) Lastly, sprinkle t tsp of sesame seeds on top. Drizzle with sesame oil (the dark Asian kind)

I made the above as a side dish yesterday and had quite a bit left over.

Today I noticed a bag of steam ready trimmed green beans in the fridge and decided to make some like those delicious beans you get in Chinese buffets. Found this recipe online and it was terrific - I used vegetarian Oyster sauce, by the way, because that's what I have in the fridge.

I lucked out and they were really delicious. Decided to combine them with the leftover eggplant and serve with angel hair pasta - no other sauce was necessary. Was a hit with both of us and really less work than it looks like here!

http://allrecipes.com/recipe/chinese-buffet-green-beans/