Greenbeanandcashewnutthoran Recipes

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.

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.

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.

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.

Steps:

• Process cream cheese, butter, Parmesan, garlic and 1/2 cup nuts in food processor until smooth.
• Cook macaroni in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 3 min.
• Meanwhile, heat dressing in large skillet. Add chicken; cook and stir on medium heat 8 to 10 min. or until done.
• Drain macaroni mixture. Add to chicken with cream cheese mixture and remaining nuts; cook and stir 2 min. or until heated through.

Steps:

• Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.

Steps:

• Wash, string beans if necessary, make several bundles (for convenience) and slice them crosswise into 1/4-inch segments.
• Coarsely grind the shallots, green chilies, garlic, coconut, cumin and turmeric in a food processor or blender, and set to one side.
• Place the oil in a wok or large skillet, which has a lid, and heat over a medium-high flame.
• Add the mustard seeds and rice, and stir and saute for a few seconds until the mustard seeds begin to pop and splutter and the rice swells and turns golden.
• Add the curry leaves and red chili, and after a few more seconds, when the chilli swells and darkens, add the green beans.
• Continue to stir and fry for 2-3 minutes, then roughly pile them into a mound in the cooking vessel.
• Form a hole in the center of the mound and place within it the coarsely ground spices.
• Now cover over the spices with some of the beans, season with salt, and add the water to the pan.
• Immediately cover with a lid, reduce the heat to low, and cook approximately 10 minutes until the beans are tender.
• Mix all the ingredients together well, and serve hot.