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Combine rice vinegar, sugar, tamari, mirin, and ½ teaspoon sesame oil in a liquid measuring cup or small bowl, stirring to combine. (this is the sauce base)
In a separate small bowl, dissolve the cornstarch in water.
Heat 2 tablespoons sesame oil over medium heat in a saucepan. Add the garlic and cook, stirring until fragrant (around 30 seconds).
Re-stir the sauce, add it to the saucepan and bring to a boil, stirring. (This will take about a minute).
Re-stir the cornstarch- water mixture and add it to the sauce a little at a time (stirring as to combine) until it is a desired thickness-- it will thicken quickly as it heats up. For a thinner sauce, use less of the cornstarch-water mix.
Transfer to a bowl or liquid measuring cup and set aside until ready to use.
NOTE: Garlic sauce will thicken, especially if you make ahead. It will thin out as you heat it up. Can always add a touch of warm water and stir it if in want a thinner sauce.
In a large skillet, over medium high heat, add 2-3 tbsp oil and heat until shimmering but not burning. Add onions and saute a minute or two until just tender.
Add eggplant and saute 3-4 minutes until starting to get tender. Add broccoli, cook an additional 2-3 minutes. Then add in bok choy and saute until wilted and tender. Cook longer for softer vegetables.
Add the garlic sauce to the sauted vegetables and stir to combine. Heat 2-3 minutes until warm.
Serve over rice. Garnish with green parts of green onion.
In a large skillet, over medium high heat, add 2-3 tbsp oil and heat until shimmering but not burning.
Add chicken and saute 6-8 minutes until cooked through.
Add garlic sauce, stir to combine and cook an additional 2-3 minutes until warm.
Serve with vegetables over rice.