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Ingredients Edit

Directions Edit

  1. In a bowl, mix together the soy sauce, sesame oil, water and sugar, pour in the heated wok, and cook for a few seconds, stirring constantly.
  2. Add eggplants and onions.
  3. Pour liquid mixture over eggplant and toss.
  4. Add more water so that liquid measures ½ way up the mixture.
  5. When eggplant is tender, uncover and cook until most of the remaining sauce has evaporated.
  6. Serve with rice.

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