Another super-tasty yet simple stir fry using healthy ingredients, although I am not meant to eat green beans, I do occasionally relent and knock this up. Equally you can substitute any green vegetable like courgettes cut into batons, carrot would give a nice colour contrast too.
Snake or green beans with chicken and cabbage
1 bunch snake beans or pack of green beans – runner, French, whatever is in season – or other veg as above
1/4 – 1/2 Chinese cabbage
1 1/2 tbsp coconut oil
150 g/5 oz chicken breast, thinly sliced
1 clove garlic, thinly sliced
1 small birds-eye chilli, sliced and deseeded (I leave the seeds in)
2 spring onions, sliced diagonally
1 1/2 tbs fish sauce
1/2 tsp palm or caster sugar
Top and tail the beans and cut into 4 cm /1 1/2 inch pieces. Roughly chop the Chinese cabbage, separating tougher stems from tender leaves.
Heat wok, add chicken pieces and stir fry until opaque. Remove with a slotted spoon and put on a plate.
Add beans and stir fry for 30-60 seconds, then add cabbage stems and cook for another minute. Add 1 tbsp water, cover and cook for about a minute, then add the cabbage leaves, garlic, spring onions and chilli and stir fry on high heat for about 40 seconds until veg are crisp yet tender. Return chicken to the pan, and add fish sauce and sugar and stir around briefly before serving, with plain rice.