1. Clean the eggplant and cut off the stem. Do not peel. Quarter lengthwise and cut each quarter in to about 1 1/2 inch slices.
2. Heat oil, stir-fry the garlic and ginger for a few seconds. Add eggplant and stir-fry for 2 minutes. Turn the heat to medium. Then press eggplant lightly with a spatula and keep flipping until soft and slightly brown.
3. Turn the heat high and add seasoning sauce to eggplant. Stir in scooping motion and cook about 1 minute until sauce is almost gone.
4. Add corn starch, green onion, and sesame oil. Toss carefully. Serve hot.
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