Spicy, Garlicky Eggplant And Bamboo Shoots

• 9 baby eggplants or 1 regular eggplant cut into bite-sized pieces
• 1 bamboo shoot large, cut into bite-sized pieces
• 1 onion medium, quartered and sliced
• 1 bunch green onions sliced thin
• 4 rice noodles servings of pre-blanched
• 1/2 cup rice wine or sake
• 1 knob ginger peeled and minced
• 1 handful garlic cloves chopped fine
• 2 chilies deseeded and minced
• 1 cup sauce
• 1/4 soy bean paste
• 1/4 cup black chinese vinegar or Balsamic
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar

1. In a pot, saute the onion with a pinch of salt over medium-low heat until deeply caramelized. Deglaze with the rice wine. Add the aromatics and cook for 1 minute.
2. Add the sauce, eggplant, and bamboo shoots to the pot and stir to combine.Cover with a lid and continue to cook over medium-low heat for 10 minutes, stirring occasionally.
3. When vegetables are tender, toss in the noodles and gently heat through. Add some water if necessary.
4. Top with green onions and chili.

eggplants, shoot, onion, green onions, rice noodles, rice wine, knob ginger, handful garlic, chilies, sauce, soy bean paste, black chinese vinegar, soy sauce, sesame oil, brown sugar

Taken from www.yummly.com/recipe/Spicy_-Garlicky-Eggplant-and-Bamboo-Shoots-1674354 (may not work)