Eastern Eggplant Sriracha Stir-Fry

1/4 cup water
1 teaspoon cornstarch
2 teaspoons Sriracha hot chili sauce
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon red pepper flakes
3 tablespoons canola oil
2 medium eggplants, peeled and cut into bite size cubes
1 teaspoon minced garlic
3 tablespoons chopped green onion

Combine the water and cornstarch in a bowl, stirring until cornstarch dissolves.  Add to the mixture the Sriracha, soy sauce, sesame oil, and red pepper flakes; whisk together until blended well.
Put wok over medium-high heat, add oil, and when the oil sizzles, add the eggplant and cook, stirring, for 4 or 5 minutes or until just tender.

Add the garlic and cook for an additional 1 minute, stirring often.
Now add the sauce mixture and stir until well combined, then stir in the green onions and cook for 1 minute or until nice and thick.

Remove and serve over hot cooked rice.