Recipe:

• 1 chinese eggplant

• 2-3 korean green peppers

• 1/2 white onion, sliced thinly

• 2 cloves garlic, minced

• 1 tbsp soy sauce

• 1/2 tbsp gochujang

• 1/4 tsp minced ginger

• 1 tbsp mirin

• 1 tbsp oil, for pan

Cut your eggplant into long 3-4” pieces, and then into smaller strips. Prepare your peppers and onion by slicing thinly. Set aside.

In a small bowl, prepare your seasoning sauce by combining the remaining ingredients (except for the oil).

In a wok, add your oil and place over medium high heat. Once hot, add your veggies and give it a toss to partially cook and soften.

Pour over your marinade and toss to coat the eggplant in the sauce. Once the eggplant is fully cooked and soft, remove from the heat and transfer to a dish. Serve right away.

This is best eaten same day, but can be stored in an airtight container in the fridge for up to 3 days and reheated upon serving.