1.Heat half the oil in wok; stir-fry beef, in batches, until browned and cooked.
2.Heat remaining oil in wok; stir-fry garlic, ginger, chilli, beans and onion until beans are almost tender.
3.Return beef to wok with juice, sauce and sugar; stir-fry until hot. Serve stir-fry sprinkled with nuts.
Short-order; chilli scallops Chilli jam goes with everything from pork chops to fried rice, but for an entrée with a difference, buy some scallops in their shells; remove the scallops, wash and dry the shells well, and keep aside for later. Marinate the scallops overnight in a little lemon juice and oil combined with a crushed garlic clove. Cook scallops lightly in a frying pan until just cooked through. To serve, place some chopped green onion and a few chopped fresh mint or coriander leaves on each shell, dollop with some chilli jam and top with scallops.