Stir-fried String Beans, Snap Peas, or Asparagus

This is quick and easy, with straight-ahead flavors; it's also good with String Beans, Snap Peas (shown here) or Asparagus, but may take a bit longer to cook. From Greg Lee, 1988.

Served on white rice

1/8 Cup Oil
1/4 tsp Salt
2 clove Garlic, minced
1 pound String Beans, Snap Peas, or Asparagus (cut up)
to taste Chili flakes
2 Tb Sherry

1/2 Tbs cornstarch
1 tsp Sugar
2 Tbs Soy sauce
1/2 Cup Chicken Stock (Water or white Wine if desperate)

Heat pan, add Oil and Salt.
Lower heat, add Garlic, fry until light brown.
Add Beans and pepper, turn heat to high.
Stir-fry until beans change to deeper green; don't cook much, they need to retain their shape when done.

Cook fast and hot, I like a little scorching

Add Sherry.
Cook covered 2-3 minutes until barely crunchy-tender.

Meanwhile, combine the Cornstarch, Sugar, Soy, Stock.

When Beans are done, remove cover; add cornstarch mixture.

The sauce finishes cooking the veggies, and cornstarch thickens it

Stir until thickened.
Serve with rice.