Green Beans With Ginger And Cashews
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
In large pot boiling salted water , cook beans until crisp-tender, about 4 minutes
2
Drain in colander and rinse well under cold running water
3
Drain well and pat dry with paper towels
4
(Green beans can be prepared up to 1 day ahead and refrigerated, wrapped in paper towels, in zippered plastic bags
5
) In 12-inch heavy skillet over moderate heat, heat butter until hot but not smoking
6
Add ginger and sauté until softened and fragrant, about 30 seconds
7
Stir in green beans and stock and cook, stirring often, until liquid is almost completely evaporated, about 3 to 6 minutes
8
Add cashews and sauté 1 minute
9
Stir in salt and pepper
10
(Green beans can be made up to 30 minutes before serving
11
Let stand in skillet, uncovered
12
Reheat over high heat, stirring often, about 2 minutes
13
) Transfer to serving dish and serve immediately
14
In large pot boiling salted water , cook beans until crisp-tender, about 4 minutes
15
Drain in colander and rinse well under cold running water
16
Drain well and pat dry with paper towels
17
(Green beans can be prepared up to 1 day ahead and refrigerated, wrapped in paper towels, in zippered plastic bags
18
) In 12-inch heavy skillet over moderate heat, heat butter until hot but not smoking
19
Add ginger and sauté until softened and fragrant, about 30 seconds
20
Stir in green beans and stock and cook, stirring often, until liquid is almost completely evaporated, about 3 to 6 minutes
21
Add cashews and sauté 1 minute
22
Stir in salt and pepper
23
(Green beans can be made up to 30 minutes before serving
24
Let stand in skillet, uncovered
25
Reheat over high heat, stirring often, about 2 minutes
26
) Transfer to serving dish and serve immediately