Combine the tamari, vinegar, honey, fish sauce, and 1 tablespoon of water in a small mixing bowl and set aside.

Mix 3 tablespoons water with cornstarch in a medium mixing bowl.

Cut eggplant lengthwise into quarters. Remove the center section containing most of the seeds using a sharp knife. Cut diagonally into ½-inch strips - place in the mixing bowl with the cornstarch mixture. Toss well to coat.

Add enough oil to a wok to fill about ½-inch deep. Heat over medium heat to about 300° degrees F. (To check temperature without a thermometer, dip a wooden chopstick or the handle of a wooden spoon into the oil, if bubbles form around the wood and float up, it is hot enough. If the bubbles are rapid, it is too hot.) Place a paper towel-lined plate next to the stove.

Working in batches to avoid overcrowding, add the eggplant to the hot oil and gently fry, turning often, until golden brown. Remove with a slotted spoon and place on the paper towel-lined plate. Discard all but about 1 tablespoon of the oil. Add the garlic, chili pepper, and ginger. Cook, stirring, for about 30 seconds. Add the tamari sauce and cook until it starts to bubble. Add in the eggplant, sesame seeds, cilantro, and green onion. Cook, stirring, for another minute.

Serve over rice topped with peanuts and cilantro