Ingredients

Method

Prepare the vegetables firstly by chopping the aubergine into cubes and the peppers into the same size as the aubergines and slice the spring onions into 2cm batons.

In a large pan or wok add the oil and heat on a medium heat and add the chopped garlic, sauté for a few seconds then add the aubergine and peppers and stir fry for 8-10 minutes.

Add the spring onions and sauté for a minute. Add the black bean sauce, gochuchang, fish sauce, dark soy and water and mix through thoroughly reduce the heat to a simmer and cook until the vegetables are tender.

Mix the water and the cornstarch and add to the pan and mix through. Cook for a further few minutes to allow the sauce to thicken. Serve as a side dish or a main with rice.