Steam the onions, pepper, fresh garlic, carrots, eggplant, in 2 cups water. Add sriracha hot chili sauce, sugar and seasonings.

When onions are almost done add the broccoli and simmer till the broccoli is tender crunchy.

Mix the cornstarch and water together and add to vegetables. Cook, stirring, until thickened.

Remove from heat and stir in the toasted sesame oil. Serve with cooked brown rice.