3 cloves garlic, finely chopped
1 tbsp. black beans, soaked in cold water for 15 minutes to remove excess salt, drain and mash
2 shallots, finely chopped
1 tbsp. finely chopped fresh ginger
2 med. green peppers, seeded and cut into strips
3 tbsp. basic Chinese vegetable stock
3 c. fresh rice noodles, cut into strips
2 tbsp. dry sherry
3 tbsp. basic Chinese vegetable stock
2 tsp. corn flour

Stir fry garlic, black beans, shallots, ginger, and green peppers in a non-stick frying pan with 3 tablespoons of stock for 3 minutes. Bring a large saucepan of water to the boil. Plunge rice noodles in for 1 minute. Remove and drain. Mix 2 tablespoons vegetable stock, sherry, and corn flour. Add to frying pan. Add rice noodles and stir over low for heat for 2 minutes. Serve hot.