Thinly slice the spring onions and button mushrooms. Set aside in separate bowls.

Cut both the peppers in half, remove the seeds and slice the flesh into thin strips.

Cut the carrots in half. Cut each half into thin strips lengthways. Stack the slices and cut through them to make very fine strips.

Heat the oil in a large wok or frying pan until very hot and stir-fry the spring onions and garlic for 30 seconds.

Add the mushrooms, peppers and carrots. Stir-fry for a further 5-6 minutes over a high heat until the vegetables are just beginning to soften.

Mix the black bean sauce with the water. Add to the wok or pan and cook for another 3-4 minutes.