In a small bowl, combine the shoyu or aminos, mirin, sugar, vinegar, water, sesame oil, sambal and cornstarch; set aside.
In a large skillet, over medium-high heat, add the light oil, ginger, garlic, mock chicken or tofu and mixed vegetables; stir-fry until crisp-tender and lightly browned, about 2 minutes. Add the edamame.
Pour the sauce over the stir-fry mixture and cook over medium heat until the sauce thickens, about 1 to 2 minutes. Remove from heat; add the green onion and salt to taste. Top with additional green onion and sesame seeds. Serve with brown rice or quinoa.