1 teaspoon sesame oil (2 Sins)
2 garlic cloves, crushed
1 x 2.5 cm/1 in piece fresh root ginger, peeled and chopped
1 red chilli, deseeded and chopped
2 tablespoons black bean sauce (1 1/2 Sins)
340 g/12 oz thin green beans or runner beans, cut in 5 cm/2 in lengths
113 ml/4 fl oz chicken stock made with Bovril or vegetable stock
Vegetarians can substitute vegetable stock in this recipe instead of chicken stock made with Bovril.
1. Heat the oil in a wok or deep frying pan until it is smoking hot. Turn down the heat and immediately add the garlic, ginger and chilli. Stir-fry for 1 minute and then stir in the black bean sauce. Cook for 1 minute.
2. Tip in the beans and stir-fry for 30 seconds, then pour in the stock. Turn up the heat and stir the beans round in the stock for 2-3 minutes, until tender and bright green.
Stir-fried mushrooms and broccoli
Using 1 teaspoon oil (2 Sins), stir-fry a bunch of sliced spring onions with a crushed garlic clove and a little finely chopped fresh root ginger for 1 minute. Add 454 g/1 lb sliced chestnut mushrooms and 227 g/8 oz small broccoli florets which have been cut into small pieces. Stir-fry for 3-4 minutes, until the broccoli is just tender and bright green, then add 1 tablespoon soy sauce and seasoning to taste. If you like hot food, you could add a chopped red chilli.
Sins per serving: 1/2 Sin on Original and Green