Slice the Japanese eggplants into thin rounds, bell pepper into strips, and prepare the broccoli florets.

In a small bowl, mix together the soy sauce, mirin, sesame oil, and sugar until well combined.

Heat the wok over medium-high heat and add a splash of oil. Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.

Add the sliced eggplant, bell pepper, and broccoli to the wok. Stir-fry for about 5-7 minutes until the vegetables are tender.

Pour the sauce over the vegetables and stir well to coat. Cook for an additional 2 minutes.

Remove from heat and garnish with toasted sesame seeds and sliced scallions. Serve hot.