Inspired by a glorious platter of Szechuan green beans recently enjoyed at a favourite Chinese restaurant, this meal idea is incredibly tasty and  highly addictive. Traditionally the beans are deep fried in hot oil until blistered, then stir fried with q spicy, chilli, garlic and ginger laden pork mince. Looks deceptively healthy but sadly most definitely is not, Little wonder these beans taste so delicious and always disappear so quickly once the plate hits the lazy susan.

Where there is a will, however, there is definitely a way.  With just a little tweaking it is possible to enjoy  this dish as a  5-2 fast day meal. Cut the calorie count by roasting the beans in a very hot oven with the merest drizzle of peanut oil. Allow the beans to blister and become slightly charred. They will acquire a gorgeous nutty flavour. Whilst using green beans may make this dish a little more authentic, asparagus and broccolini do make a wonderful substitute. It goes without saying, on a fast day always use lean pork mince rather than full fat, or for the very conscientious a combination of pork and veal will bring the calorie count down even further.

Made with roasted green beans and lean pork mince my Spicy Chinese Style Roasted Green Beans With Stir Fried Pork came in at an impressive and delicious 305 calories. Depending on your fast day there might even be room for a little steamed rice. Just be aware that half a cup of steamed basmati rice  accounts for an additional 95 calories.

Spicy Chinese Style Roasted Green Beans With Stir Fried Pork.
Serves 4 (305 calories per serve plus 95 calories per 1/2 cup steamed basmati rice)

500g snake beans or green beans (150 calories)
1/2 teaspoon peanut oil (20 calories)
500g lean pork mince (815 calories)
1 tablespoon peanut oil (120 calories)
2 garlic cloves crushed or finely minced (8 calories)
2 cm piece of ginger, finely minced (3 calories)
3 long green spring onions, thinly sliced (24 calories)
1 long red chilli, finely minced (18 calories)
2 tablespoons soy sauce (16 calories)
2 tablespoons oyster sauce (18 calories)
1 tablespoon Chinese rice wine (9 calories)
1/2 teaspoon toasted sesame oil (20 calories)

PREHEAT oven to 200C. Line an oven tray with baking paper.
PREPARE the beans by trimming both ends and removing any strings. If using snabeans slice into 6 – 7cm lengths. Rinse well, drain in a colander and pat dry with paper towels.
TOSS beans with half a teaspoon of oil. Arrange in a single layer on the prepared tray.
ROAST in hot oven for 10-15 minutes until blistered and tender, turning once after 10 minutes.
MEANWHILE heat one tablespoon of oil in a wok over high heat.
ADD garlic, ginger, chilli  and spring onions. Stir fry for a minute or so, until fragrant.
ADD minced pork and stir fry until well browned.
TURN down the heat and add roasted green beans, tossing well to combine.
STIR through oyster and soy sauces, Chinese rice wine and sesame oil.
TRANSFER to a serving platter or individual bowls or plates. Serve immediately.