In bowl, whisk together all ingredients with 1/4 cup water. (Whisk again just before using.) In large wok or sauté pan, heat oil. Add eggplant and sauté over high heat until golden. Add garlic; sauté over medium heat until eggplant is cooked through. Add bok choy and sauté until wilted. Add sauce and cilantro; stir until sauce is hot and slightly thickened.