posted by tgobbi 11-24-102 8:36 PM
Green Beans with Cashews
2 - 3 T vegetable oil
1/3 C raw cashews
1 lb fresh green beans, cut in 1 1/2" pieces
1 clove garlic, minced
1 t fresh ginger, minced
Sauce:
1/2 C chicken stock
2 t light soy sauce (or Kikkoman)
1/2 t salt
pinch pepper
a little cornstarch mixed with a little water (binder)
a few drops Chinese sesame oil
Toast the cashews for about 10 minutes at 350º. Be very careful not to overcook. (Can be done well in advance. Or you can substitute canned, cooked ones - but they don't taste as good).
Parboil the beans for about 3 minutes. They should be cooked but crunchy. Drain well. (Can be done well in advance).
Heat wok; pour in 2 or 3 T oil. Stir fry the ginger and garlic for a few seconds until you notice a pungent aroma. Stir in the beans; stir fry to heat through. Stir in the sauce. When it starts to bubble, thicken slightly with a little of the cornstarch mixture. Stir in a few drops of sesame oil and the cashews. Serve at once.