Stir-fried Chinese Eggplants

Eggplants, one of our family's favorite dark-colored vege. The most concern issue in cooking eggplants is the amount of cooking oil needed. I personally think that cooking with traditional Chinese wok is faster, but this requires slightly more cooking oil.

Ingredients:
3 median long Chinese eggplants, sliced
1 clove of garlic, minced
1 Tbsp cooking oil

sauce:
1 Tbsp soy sauce
1/2 Tbsp rice vinegar
1/2 sugar
a pinch of salt and white pepper

Directions:
1. Heat cooking oil
2. Arrange the eggplants even in the wok, heat for 2 minutes
3. Slightly stir and turn the eggplants, cover and cook for 2 minutes
4. When the eggplants are mostly translucent, pour in the mixed sauce
5. Turn into small-medium flame, cover the wok and cook until the sauce is fully absorbed

Note: Reduce cooking oil if you are cooking with flat bottom wok or pan