This recipe for Beans and Cashews, by Mary Johnson, is from Cheshire MOPS Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
20 green beans, topped and tailed 1 garlic clove, crushed 2 tsp. sesame oil 1/3 c. cashew nuts
Cut beans into 1 1/2 in. diagonal lengths. Heat oil in frying pan or wok. Add garlic and cashews. Cook 2 minutes. Add beans, stir-fry 2-3 minutes or until nuts are golden and beans just tender. Serve hot.
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