Prep all the vegetables and set aside on a big tray.
Heat a large wok in high heat. Once hot, add 3-4 Tbsp neutral oil.
Add onion, garlic and white part of scallion into wok and stir fry for about 1 1/2 min. Add pinch of sea salt and pepper.
Add meat and stir fry for about 2-3min until meat is no more pink and onion is transparent.
Add 4-5Tbsp more oil and add eggplant. Stir fry for about 3-4mins until eggplant flesh becomes yellowish color.
Add all sauce ingredients and water into wok quickly then stir fry 1-2min.
Lower heat and simmer for 1min. Add sea salt if needed and sesame oil.
Turn off heat and add peppers, sesame seeds and green part of scallion.
Serve hot with rice on the side.