Stir Fried Asparagus [or String/Runner Beans]
From Greg Lee's mom
Easily enough for two people
Total prep and cooking time about 10 minutes

1/4     cup     Oil
1       dash    Salt
1       clove   Garlic, minced
1       pound   Asparagus, preferably thin, cut to 5" lengths [1/2 Kg]
                  [or string beans]
2       Tbs     Sherry [30ml]
2               Chili peppers, dried, hot/spicy Chinese type

1       tsp     Sugar [5ml]
1/2     Tbs     Cornstarch [Corn flour, 2.5ml]
2       Tbs     Soy sauce [30ml]
1/2     cup     Stock (vegetable, chicken, or just water) [120ml]

Heat wok or skillet, add Oil and Salt.
Lower heat and add Garlic; fry until light brown.
Add Asparagus (or beans) and Chili peppers, turn heat to high.
Stir-fry until Asparagus begins to develop a brownish exterior blistering a bit
  (or until beans turn a deeper green); don't cook fully tender yet.
Add Sherry, cook covered for 2 minutes.
Meanwhile: mix up Sugar, Cornstarch, Soy, and Stock in a separate bowl.
Remove cover; add cornstarch mixture and cook, stirring until thickened.