Cashew Green Beans Food

GREEN BEANS WITH CASHEWS

Steps:

• Place green beans in a pot of boilling water and cook for 5 minutes.
• Drain beans and immediately place in a bowl of ice-cold water, drain and set aside.
• In a large skillet, heat olive oil over medium-high heat for 30 seconds.
• Add onions, cashews, salt and pepper.
• Stir-fry for 2 to 3 minutes or until onions are softened.
• Add the cooked green beans, raise heat to high, stir-fry for 2 to 3 minutes or until beans feel hot to the touch.
• Take care not to burn the cashews during process.
• Transfer the beans to a serving plate and garnish with chopped parsley.
• Serve.

GREEN BEANS WITH CASHEWS

Steps:

• Place the beans in a large saucepan and cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until crisp-tender. Drain and return beans to the pan. Add the butter, parsley, salt and pepper. Cook, uncovered, over medium heat until heated through. Sprinkle with cashews.

GREEN BEANS AND CASHEWS

Steps:

• Trim green beans and then cut into 1-1/2 inch diagonal lengths.
• Heat oil in wok or frying pan.
• Add garlic, cashew nuts, & crushed red pepper flakes.
• Cook 2 minutes.
• Add beans & soy sauce, stir-fry 2-3 minutes, or until nuts are golden and beans just tender.
• Serve hot.

CASHEW GREEN BEANS

Steps:

• In 4-quart Dutch oven, heat water to boiling. Add beans. Heat to boiling. Boil uncovered 5 minutes. Cover and boil 3 to 5 minutes longer or until crisp-tender. Drain beans; return to Dutch oven.
• Mix teriyaki glaze, margarine, honey and mustard until well blended. Pour over beans; toss until evenly coated. Stir in bell peppers. Sprinkle with cashews.

CASHEW GREEN BEANS AND MUSHROOMS

Steps:

• In a large skillet, saute beans and mushrooms in oil until tender. Stir in cashews and salt.

ROASTED GREEN BEANS AND CASHEWS

Steps:

• Preheat oven to 500°F with rack in lower third.
• Toss green beans with cashews, shallots, oil, and 1/2 teaspoon each of salt and pepper, then spread evenly in a large 4-sided sheet pan.
• Roast, stirring occasionally, until green beans are tender and nuts are golden brown, about 25 minutes. Season with salt and pepper.

TERIYAKI CASHEW GREEN BEANS

Steps:

• In a small bowl, combine teriyaki sauce and honey; set aside.
• In a large saute pan, melt butter over medium-high heat.
• Add pepper and onion, saute for 5 to 6 minutes, or until tender.
• Add beans, cashews, and teriyaki-honey mixture; toss gently until heated through.

HONEY CASHEW GREEN BEANS

Steps:

• Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 8-10 minutes or until crisp tender. , Meanwhile, in a small skillet, saute cashews in butter for about 2 minutes or until golden brown. Stir in honey; heat through. Transfer beans to a serving bowl; toss to coat. Serve immediately.

PORK, CASHEW, AND GREEN BEAN STIR FRY

Steps:

• In a medium-size bowl, add the soy sauce and cornstarch; stir to combine.
• Add in pork slices; stir to coat.
• Cover and chill.
• Put the beans in a large pan of boiling water; cook 5 minutes.
• Drain beans and plunge into ice water; drain.
• **Alternative way to cook green beans--I steam them until crisp-tender then drain.
• Heat oil in a large non-stick skillet coated with non-stick cooking spray over medium-high heat.
• Add in ginger and garlic; stir/saute for 1 minute.
• Add in pork mixture; stir-fry for 1 1/2 minutes.
• Add in green beans; stir-fry 1 1/2 minute or until pork is done.
• Stir in broth; lower heat and simmer for 2 minutes; season to taste with salt/pepper.
• Serve over rice; sprinkle with cashews.

SAUTéED GREEN BEANS & CASHEWS

Steps:

• Heat half the dressing in large skillet on medium heat. Add vegetables and garlic; cook 8 to 10 min. or until vegetables are crisp-tender, stirring frequently.
• Add remaining dressing; cook 1 to 2 min. or until heated through, stirring occasionally.
• Sprinkle with nuts.

BUTTERED GREEN BEANS WITH CASHEWS

Steps:

• 1. Blanch green beans in boiling, salted water. While beans are cooking, melt butter and add salt, pepper and parsley. Stir to mix. Drain beans and place in warm bowl. Sprinkle cashews on top, then pour butter mixture over the beans, toss well.

GREEN BEANS WITH GINGER AND CASHEWS

Steps:

• In large pot boiling salted water, cook beans until crisp-tender, about 4 minutes. Drain and rinse in colander under cold water then pat dry (can be prepared up to 1 day ahead and refrigerated, wrapped in paper towels, in plastic bags).
• In 12-inch heavy skillet over moderate heat, heat butter until hot but not smoking. Add ginger and sauté until softened and fragrant, about 30 seconds. Stir in green beans and stock and cook, stirring often, until liquid is almost completely evaporated, about 3 to 6 minutes. Before serving stir in Cashews to distribute then transfer to serving dish and serve immediately .