Step 1

In a small bowl, whisk together the hoisin sauce, soy sauce, sesame oil and rice vinegar.

Step 2

In a large sauté pan or wok, heat 3 tablespoons of the canola oil over high heat. Add the eggplant and stir-fry until tender, 6-8 minutes. Transfer the eggplant to a plate or bowl and keep nearby.

Step 3

Return the pan to high heat and add the remaining 2 tablespoons canola oil. Add the garlic, scallions and ginger and stir-fry until fragrant, about 30 seconds. Return the eggplant to the pan and stir to combine. Add the hoisin sauce mixture and stir to coat the eggplant. In a small bowl, whisk the cornstarch into 3 tablespoons water, making sure the cornstarch is fully dissolved, then add it the pan and stir until the sauce is thickened, about 30 seconds. Transfer to a serving bowl and garnish with sesame seeds and additional scallions.

Step 4

Serve this stir-fry over white or brown rice to turn it into a main course.