Teriyaki Cashew Green Beans Food

GRILLED TERIYAKI GREEN BEANS WITH CASHEWS

Steps:

• Heat gas or charcoal grill. Cut 18-inch square sheet of heavy-duty foil. Place green beans and bell pepper on center of foil sheet. Drizzle with teriyaki baste and glaze. Sprinkle with ginger; stir slightly to mix and coat vegetables. Wrap packet securely using double-fold seals, allowing room for heat expansion.
• When grill is heated, place packet, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 30 minutes or until vegetables are crisp-tender.
• Open packet carefully to allow steam to escape. Sprinkle with cilantro and cashews.

FANCY GREEN BEANS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain., Meanwhile, in a small bowl, combine the teriyaki sauce, honey and butter. Saute pepper and onion in drippings until tender. Add the beans, teriyaki mixture, bacon, cashews and lemon juice; heat through.

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.

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.

CASHEW TERIYAKI GREEN BEANS

Steps:

• In a sm bowl, mix teriyaki sauce, honey & butter. Set aside.
• Place water in a 6 qt saucepan. Bring to a boil. Add lemon juice & green beans. Boil until bright green (about 5 min).
• While the beans are cooking, put ice water in a bowl. When the beans are done cooking, drain them in a colander. Plunge them in the ice water & then drain them again. Set aside.
• Fry bacon in a lg skillet. Cook until crisp. Remove bacon & leave drippings. Dry bacon w/paper towels. Crumble it & set aside.
• Add the peppers & onions to drippings & sauté for 2 minute.
• Add beans, cashews & bacon to the skillet. Toss gently.
• Add teriyaki mixture & toss again. Cook on low until warmed thru (about 5 min).
• Easy to double for a larger crowd.

TERIYAKI SALMON & GREEN BEANS

Steps:

• Heat oven to 180C/160C fan/gas 4. If you have a whole piece of salmon, cut it into four fillets. Place a sheet of baking parchment on a baking tray and lay the salmon diagonally across it.
• Cook the beans in boiling water for 1 min and drain. Arrange the beans in piles around the salmon and add the lemon wedges to the baking tray. Mix the soy sauce, honey, mirin and garlic, and pour half of it over the beans and salmon.
• Cook for 15 mins, then pour the rest of the sauce over the salmon. Cook for another 5 mins. Squeeze over the lemon and serve with noodles or rice.

WEGMAN'S CASHEW CHICKEN WITH MUSHROOMS AND GREEN BEANS

Steps:

• . Cut chicken into strips, place in small bowl.Add 1 T water and 1 T oil, work into chicken with hands until absorbed. Sprinkle chickec with 2 T cornstarch, work with hands to coat all the chicken. Cover, chill in fridge for 30 minutes.
• Blanch green beens in boiling water for 1 1/2 minutes. Drain and set aside.
• Heat 2 T oil in stir fry pan, add half the chicken, cook on HIGH 3-4 minutes until brown and cooked through. Transfer chicken to clean dish. Cook second batch of chicken, set aside.
• Add remaining oil to pan, reduce heat to MEDIUM. Add mushrooms, cook 3-4 minutes until brown. Add cashews, cook, stirring ofetn for 1 minute, Add garlic and ginger, cook 1 minute, Add green beans, chicken and sauce, cook 1-2 minutes until heated through.

TERIYAKI-CASHEW CHICKEN

Steps:

• Cut chicken into 1/2 inch slices, then into 1 1/2 inch strips; toss with ginger in a small bowl.
• Heat oil in a wok or large skillet over medium high heat. Add chicken strips and stir fry 2 minutes. Add red pepper and stir fry an additional 4 minutes or until chicken is cooked through.
• Add teriyaki sauce and stir fry 1 minute. Stir in cashews. Serve over rice and garnish with cilantro.

TERIYAKI GREEN BEANS

Steps:

• Spray frying pan liberally with olive oil spray.
• Saute green beans first over medium/medium-high heat, adding onion after about 1 minute.
• After these have cooked for about 2 minutes, add garlic.
• After another minute, top off with teriyaki sauce until all veggies are evenly coated. Green beans should be browned yet still crisp.
• Serve immediately.