Cashews are a classic in stir-fries. Here, they’re sprinkled over a medley of mushrooms and green beans.
1 Tbs. peanut oil
½ cup thinly sliced onion
1 12-oz. pkg. sliced mushrooms
1 clove garlic, minced (1 tsp.)
1 tsp. minced fresh ginger
1 lb. green beans, cut into thirds
½ cup golden raisins
2 Tbs. light coconut milk
1½ Tbs. green curry paste
1 Tbs. lemon juice
1 Tbs. low-sodium tamari sauce
½ cup roasted salted cashews, coarsely chopped
¼ cup chopped cilantro
- Heat oil in large skillet over medium-high heat. Add onion and mushrooms, and season with salt, if desired. Cover, and cook 6 minutes, or until mushrooms begin to brown.
- Uncover pan, stir in garlic and ginger, and sauté 2 minutes. Add green beans and raisins, and stir-fry 3 minutes.
- Whisk together coconut milk, curry paste, lemon juice, and tamari in small bowl. Add curry mixture to skillet. Reduce heat to medium-low, and simmer 2 minutes, or until sauce has thickened. Garnish with cashews and cilantro.
April/May 2014 p.75 Vegetarian Times
Per 1-cup serving:
Calories: 277
Protein: 9 g
Total Fat: 14 g
Saturated Fat: 3 g
Carbohydrates: 37 g
Cholesterol: 0 mg
Sodium: 483 mg
Fiber: 6 g
Sugar: 19 g