Green Beans with Cashews

It all started with a rice cooker. . .my love of preparing Asian-inspired food that is.  David and I got an electric rice cooker as a wedding gift and if you don't have one, please do yourself a favor and go get one right now!  The rice is cooked perfectly every time, fluffy and delicious; no more guessing about the magic water to rice ratio or burning the rice on the bottom of the pan.  Of course, rice is the type of food that  doesn't like to be alone, it needs playmates, and the flavors of crisp vegetables, soy sauce, and sesame are a natural choice.  There is also the fact that many Asian dishes are very quick and easy to make, which is fabulous when you just don't feel like making a full-length, Broadway production out of dinner. 

Don't get me wrong just because the meal is simple, doesn't mean that it has to lack in depth of flavor.  This stir-fry of green beans, mushrooms, and cashews can be tossed together in less than 10 minutes, but the contrasting textures of the sauteed mushrooms with the crunchy green beans and nuts is very satisfying.  For another layer of flavor, I used a combination of butter and sesame oil (I actually was out of "official" sesame oil, so I just skimmed a little of the oil off the can of tahini that I had in the refrigerator and it worked great).  The onion, garlic, and soy sauce round out the palate and gave the meal the distinctively Asian flair I was striving for.  I hope you enjoy the recipe and please share any of your favorite Asian-inspired treats.  I'm always looking for reasons to start up the rice cooker!

Oh, but before I get to the recipe, I'd like to thank Ozoz at Kitchen Butterfly for awarding me the "Over the Top" & "Happy 101" blog awards!  I'll be posting my requisite answers and pass-it-along awards tomorrow. 

Green Beans with Cashews

In a large skillet, set on medium, heat:

• 2 tablespoons sesame oil
• 1 tablespoon butter

Add to the pan and cook until soft:

• 1/4 cup chopped onion
• 1 clove garlic, minced

Add:

• 1/2 cup sliced mushrooms

Cook the mushrooms until they are lightly browned.

Add to the pan:

• 2 cups green beans, frozen (or fresh when they are in season)
• 2 tablespoons soy sauce
• a small handful of salted cashew pieces

Stir-fry the vegetables until the beans are bright green and heated through, but still crunchy.  Season with a little sea salt if desired.  Serve as a side dish or with steamed rice as a delicious vegetarian meal.  Enjoy!

Comments

[Kitchen Butterfly]

I love green beans and cashews...and also share the joys of having a rice cooker!!!!!

[Sophie]

A lovely side dish! Yum!

[raina]

this sounds great - I'm going to try it!