2 pounds string beans, French cut
1 cup crispy cashews, chopped*
4 Tbsp extra virgin olive oil (EVOO) or lard
1 tsp. freshly grated ginger
1/4 cup soy sauce
1 cup filtered water, orange juice, or chicken stock
2 Tbsp arrowroot powder mixed with 2 Tbsp water
1 tsp. raw honey
2 tsp. toasted sesame oil
2 cloves garlic, peeled and mashed
1/2 tsp. dried rosemary
Combine ginger, soy sauce, water or stock, honey, sesame oil, garlic, and rosemary. Mix thoroughly with a wire whisk. Heat the oil or lard in a skillet or wok. Stir fry the beans until just tender, about 5 minutes. Add cashews and the sauce mixture and bring to a boil. Add the arrowroot mixture and simmer until sauce thickens and all the beans are well coated.
Makes 4 cups
4 cups raw cashews
1 Tbsp sea salt
Soak cashews in salt and filtered water for 6 hours (no longer). Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (about 200 degrees) for 12-24 hours, turning occasionally, until completely dry and crisp. Store in an airtight container.
From "Nourishing Traditions" by Sally Fallon, pages 371 and 515.