Cut the Chinese eggplants into 1-inch pieces. If time allows, salt the pieces and let them sit for about 10 minutes to draw out excess moisture, then rinse and pat them dry.

In a large skillet or wok, heat the vegetable oil over medium heat until hot.

Add the eggplant pieces to the skillet. Sauté them for about 5-7 minutes until they are soft and begin to brown slightly.

Push the eggplant to one side of the skillet. Add the minced garlic and grated ginger to the empty side. Sauté for 1-2 minutes, just until fragrant.

In a small bowl, whisk together soy sauce, sugar, and rice vinegar until sugar dissolves. In another small bowl, mix cornstarch with ¼ cup water until smooth. Pour the soy sauce mixture into the skillet, followed by the cornstarch mixture.

Stir everything truly well; let it simmer for 2-3 minutes until the sauce thickens.

Once thickened, remove from heat. Garnish with chopped green onions and sesame seeds if desired.