INGREDIENTS
4 tbsp
olive oil or vegetable oil, divided
2
garlic cloves, minced
1 1/2 tsp
minced serrano chile with seeds
1/3 cup
soy sauce
1/4 cup
(packed) dark brown sugar
3 tbsp
unseasoned rice vinegar
3 tbsp
water
1 tbsp
Asian sesame oil
8
baby bok choy, halved lengthwise
4
medium-size Japanese eggplants, trimmed, halved lengthwise
4
6- to 7-ounce halibut fillets (each about 1 inch thick)
2
green onions, thinly sliced