Heat the oil over high heat in a large wok or heavy- bottomed skillet. When the oil is almost smoking, add half of the garlic by grating it into the pan and then add in the red onion and saute until golden.
Add in the eggplant and cook until brown. Pour in half of the liquid aminos, rice vinegar, and wine and cook until reduced by half.
Grate in the ginger and toss in the bamboo shoots then stir to combine and set aside.
Separately, cut the rest of the garlic into thin slices and saute in the remaining sesame oil. Add shiitake mushrooms and saute until golden in color.
Add in the quinoa followed by ¼ cup liquid aminos, 2 tablespoons rice wine vinegar, and green onion. Stir to combine and let the liquid absorb into the quinoa.
Turn off the heat, toss in the cilantro and serve the eggplant over top of the quinoa.
Drizzle with a little sriracha or top with the fresno chili if desired
