1cupof beanscut into 3cm lengths & sliced on the diagonal
1tablespoonof brown sugar
2tablespoonsof fish sauce
2tablespoonsof soy saucesubstitute with tamari if you need this to be gluten-free
4spring onionswashed and chopped. Separate the bottom ends to the greener tops
Lettuce cups and your choice of steamed rice or Asian style noodles.
Place the roughly chopped garlic in a mortar and pestle along with just one of the chopped chillies. Add a good pinch of salt. Pound the chilli and garlic into a paste (the salt acts as an abrasive & also helps bring out the natural flavour).
Heat a wok or a large frying pan on medium-high heat. Add the oil and swirl to coat. Add the garlic & chilli paste to the wok or pan & fry for 10-15 seconds.
Add the chicken. Cook, frequently tossing, until the chicken loses its raw pink colour. Add the beans and cook for a minute.
Add the sugar, fish sauce, soy sauce (or tamari), the lower end of the spring onions & stir fry for a minute longer.
Remove from the heat & stir through the chopped Spring onion tops.
Serve straight away with lettuce cups and your choice of steamed rice or Asian style noodles.
As mentioned in the video tutorial,** For a vegetarian version, substitute either rinsed black beans or cooked quinoa for the chicken mince.