400g Korean Bulgogi paste

‍

200ml vegetable stock

‍

2 tablespoons toasted sesame oil

‍

200g diced white onion

‍

600g diced aubergine

‍

600g diced mixed peppers

‍

600g thinly sliced white potato

‍

2 sliced spring onions to garnish

1. Pre-heat sesame oil in a pan to medium heat. Add onions; stir fry for 3-4mins at low heat to caramalise.

‍

2. Add white potato first; stir fry  for 3-4mins until browned.

‍

3. Add peppers and aubergine; stir fry for 3-4mins or until cooked.

‍

4. Add Korean Bulgogi; stir fry fpr 1-2mins. Add stock; mix well.

‍

5. Garnish and serve.