INGREDIENTS
4
6- to 7-ounce halibut
8
Baby bok choy
2
Garlic cloves
2
Green onions
4
Japanese eggplants, medium-size
1 1/2 tsp
Serrano chile with, seeds
1/3 cup
Soy sauce
1/4 cup
Brown sugar, packed dark
4 tbsp
Olive oil or vegetable oil
3 tbsp
Rice vinegar, unseasoned
1 tbsp
Sesame oil, Asian
3 tbsp
Water