Green Bean and Cashew Jumble

500 g Green Beans (1lb)
1 sweet red pepper
1 tsp cornstarch
1 tbsp bottled black bean and garlic sauce
3/4 cup low sodium chicken stock, divided
2 tbsp vegetable oil
1/2 cup unsalted unroasted cashews

Trim ends off green beans and slice each in half crosswise.  Slice red pepper into strips.

In a small bowl, whisk together ingredients for the sauce: Cornstarch, black bean sauce and 1/2 cup stock.

Heat oil in wok or large frying pan.  Add green beans and peppers and stir fry for 1 minute or until the pan gets dry.  Add 1 tbsp of the stock, stir to mix and cover; cook 6 to 8 minutes or until veggies are tender, stirring occasionally and adding more stock when pan gets dry.  Pour in sauce and cashews, and stir until the sauce thickens slightly, about 1 minute.

Serve over rice.