Cashew Crazy, Making Mango Cashew Stirfry

After purchasing half a ton of cashews from Costco, I realized I could not simply finish eating them solely as snacks. Then, sitting at work thinknig about exotic women in hula skirts, I came up with this recipe idea. It serves 3-4. Takes about an hour to prep.

• 2 cups raw cashews
• peanut oil
• 4 jalapenos (green OR red, red would be prettier), deseeded and minced
• 1 ½ inches ginger, minced
• 3 cloves garlic, minced
• 1 Tablespoon minced lemongrass
• 2 mangos, peeled and cubed
• 3 large handfuls green beans with the ends snapped off (buy 4 handfuls so with the ends off it’s closer to 3)
• 1 bunch of green onions, sliced
• 3 Tbl soy sauce3 Tbl vegetarian stirfry sauce (found it next to the oyster sauce in the Asian section)
• juice of 1 lime, more wedges to serve
• handful of cilantro, chopped
• Serve with jasmine rice

1) In a stirfry it’s always a good idea to get all your ingredients chopped and ready to go. So deseed and mince your jalapenos, peel and mince the garlic and ginger. Mince your lemongrass. Peel the mangos, and cut away large chunks from the seed that you can chop into cubes. Snap your green beens. Slice your green onions. Juice or quarter your lime.

2) Now it’s time to get cookin. Heat the peanut oil in a skillet/wok and over medium heat stirfry the cashews for about 5 mintues. Stir constantly to assure an even golden brown. Drain on a paper towel.

3) Add the jalapeno, garlic, ginger, and lemongrass to the wok and stirfry for about 5 mintues. Add the greenbeans, stirfry another 5 mintues. Then add the mango, green onions, vegetarian stirfry sauce, soy sauce and lime juice. Return the cashews to the wok and cook until heated through. Throw in the cilantro at the very end.

4) Serve with jasmine rice, soy sauce, more hot sauce if you’re crazy, and lime wedges.

For more recipes with cashews, click here.