Oriental Green Beans

(SERVES 6)

• 750 g/1 ½ 1b French (green) beans, topped and tailed but left whole
• 6 lean streaky bacon rashers (slices), rinded and diced
• 100 g/4 oz button mushrooms, sliced
• 30 ml/2 tbsp water
• 30 ml/2 tbsp Worcestershire sauce
• 30 ml/2 tbsp soy sauce
• A pinch of artificial sweetener granules
• 30 ml/2 tbsp red wine vinegar

Cook the beans in boiling, lightly salted water until just tender. Drain. In the same saucepan, dry-fry (sauté) the bacon until crisp. Remove from the pan with a draining spoon and drain on kitchen paper to remove the bacon fat. Add the beans and bacon and toss over a gentle heat until hot through. Spoon into warm bowls and serve straight away.