Place the goat meat in a bowl and add the soy sauce and sesame oil. Set aside for 15 minutes.
Add a little oil to a wok or large frying pan and cook the meat in batches until sealed. Remove each batch and set aside to rest.
Heat a little more oil in the wok. Add the capsicum, onion and eggplant and stir fry for 6-8 minutes or until tender. Add the garlic and ginger and cook for a further 2 minutes.
Return the meat to the wok and toss with the vegetables. Stir in the sugar. Cook for another 2-3 minutes then sprinkle with green onions. Serve with hokkien noodles or rice.