2 chicken breasts (or use combination of thigh meat)
85g fine green beans (top and tail, cut into half)
1 jar Wing Yip Black Bean Sauce
1 tsp minced ginger (or use fresh)
1 tsp minced garlic paste (or use fresh)
3 stalks spring onions (3cm lengths)
1 small red pepper (sliced) - optional
3 tbsp peanut or vegetable oil
Cut the spring onions into 3cm length, separating the white part from the green.
Cut chicken into fine slices approximately 6mm thick and season as above.
Heat oil in a wok and fry minced ginger and garlic but do not allow to burn.
Add the chicken pieces and the black bean sauce. Fill half the jar up with water, shake well and add the contents to the wok.
Stir fry for 3 minutes to cook out the sauce.
Add green beans and white parts of spring onions and after a minute the Wing Yip Black Bean Sauce.
Cook for 2 minutes and then add spring onions tops before turning off the heat.