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Recipe: Chinese Steamed Eggplant

2 thin eggplants
2 tablespoons oil
1 large scallion, cut into 2-inch pieces (or use sliced onion or shallots)
2 cloves garlic, minced
3 tablespoons soy sauce
¼ teaspoon of sugar
pinch of black pepper

Cut eggplant into thin wedges and steam until tender, about 30 minutes. Heat oil in wok or large skillet. Stir-fry scallions for 1 minute. Add remaining ingredients and stir-fry for 3 more minutes.

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