Vegetables in soybean Paste Sauce

This makes a really good lunch for workas well as for dinner. Its vegan, however feel free to add checken, beef or fish pieces if you fancy.

For the sauce:

• 2 tbsp Korean soybean paste

• 1 tbsp gochujang

• 2 tsp sesame oil

• 1 tbsp Chinkiang vinegar

• 2 tbsp Shaoxing rice wine

• 1 1/2 tbsp peanut butter

• 2 tsp brown sugar

• 3/4 cut water

Mix everything together into a smooth sauce. Set aside.

For the veg:

• 3 tbsp oil

• 1 aubergine, peeled and sliced in small pieces

• 1 cauliflower, cut into small florets

• 1/2 cabbage, sliced thinly

Heat the oil in a wok over high heat. Add the cauliflower and aubergine, stirring until brown crispy bits start to appear. Add the cabbage and keep stirring for another 10 minutes until the veg start to soften and wilt. Pour in the sauce, stir in and turn the heat down to medium. Continue cooking until all the veg are fully cooked and the sauce has thickened.

Serve with rice or noodles.