Cheryl O. (cherydactyl) wrote in vegancooking,
Cheryl O.

Green Bean Stirfry with Cashews

Posted partly in honor of preparing it for dinner tonight, this is the first vegan entree I have made that my nine-year-old raves about and requests repeats of. (I'm working to reduce the omni quotient of our family diet, you see.)

Green Bean Stirfry with Cashews
A cherydactyl original (you can tell by the oh-so-precise measurements)

About 2 cups green beans, preferably fresh from the farmer's market
peanut or other vegetable oil, one to two tablespoons
2-3 cloves minced garlic
1-2 minced red hot peppers, seeds removed unless you like it fiery, or crushed red pepper (optional)
a quarter to a third cup (low sodium) soy sauce
A large handful of roasted, unsalted whole cashews; about a half cup or so

After washing beans, snap into large bite size chunks. Heat large saute pan or wok to high heat. When pan is hot, add peanut oil to coat and immediately add minced garlic and hot pepper, if using. Saute briefly, one minute or less, and then add the green beans. Stir fry until beans get tender and wilt a bit, about 8-10 minutes (unless you like them crunchier, in which case stir fry until they are how you like them). Add soy sauce and cashews. Stir to coat everything, stir about a minute more, then serve.

Great with or without brown rice to put it over. I suspect it would be just as good with Bragg's liquid aminos, but have not tried that variation as yet.

x-posted from my personal journal
Tags: -favorite-recipes, beans-green, nuts-cashews
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