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Cut the eggplant into 1-inch piece and soak in water approx 20 minutes. Remove and drain before using.
Heat the wok and add 3 T. oil.
Stir-fry the garlic until fragrant
Add the eggplant and stir-fry over high heat for 2 minutes
Add soy sauce, sesame oil, cooking wine, sugar and water
Cover and cook for 6 minutes or until the liquid has almost evaporated.
Remove and serve.