Wash the diced meat with cold water. Put the meat in a pot with cold water covering the meat. Bring to a boil, lower the heat, cover and cook slowly for 10 minutes. Remove the meat and wash with cold water to remove any residue stuck to it. Strain and keep the broth.

Heat a frying pan with a drizzle of vegetable oil and brown the meat well.
In a small saucepan, heat 1 tablespoon of vegetable oil and fry the garlic with the ginger.
Add the rest of the sauce ingredients, except the cornstarch and the tablespoon of water.
Add the meat, bring to a boil, lower the heat, cover and cook slowly for 75 minutes, until the meat is tender.
Mix the cornstarch with the tablespoon of water and thicken the stew sauce.

Bring a pot of water to boil and put the Chinese noodles to cook. Cook for a few minutes and strain.

At the main time heat a Wok with sesame oil and sauté the vegetables together, you can add 1 tablespoon of water to steam and cook the eggplant. 
Add to the vegetables, the strained Chinese noodles, the meat with the sauce and mix well.

Serve immediately by putting the Chinese noodles on the serving plate and the meat with the vegetables on top.
Drizzle the top with chopped cilantro.
https://youtu.be/RinQku8QYiw