Spiced Green Beans with Cashew Nuts
and similar meals can often be lacking in green vegetables and this green bean
and cashew dish
attempts to redress the balance. It is suitable for serving with most
oriental, Indian or Chinese meals as a side dish. We use fine green
beans, either home grown or from the supermarket but it can be made with
sliced runner beans if these are available.
This dish contains nuts.
Ingredients for 4 - 6 servings:
You will need a medium size saucepan (about 1.5 litre) with a lid.
Halve the onion and cut it into thin slices lengthwise.
Heat the oil in the pan until it is quite hot, add the chillies, swirl around and allow to fry until the chillies begin to blacken. Note that the object is to get the chilli flavour into the oil, not so much to cook the chillies. Add the cashew cashew nuts and garlic. Continue to stir and fry until the garlic and nuts turn brown. Add the onion.
Stir and fry the mixture until the onion is soft. Add the beans, take care as the oil can "spit" with the heat. Stir and fry for 2 minutes, do not let the beans soften at all. Add the salt and the stock. Heat the mixture until it is boiling well, cover, turn the heat to low and cook for another 2 to 3 minutes.
Note that this dish is best when the beans are still slightly crisp. Remove the whole chillies or warn the guests before serving!
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