Serves: 4
Total Calories: 111

1 tablespoon sesame oil
5 tablespoons tamari sauce
3 tablespoons mirin
9 cloves garlic sliced
2 cups coarsely chopped onions
1 1/2 cups whole cashew nuts (unsalted)
4 cups green beans sliced into 1 inch diagonals
1 cup coarsely chopped red bell pepper
3/4 cup coarsely chopped shiitake mushrooms caps

1. Heat up a wok ovear high heat, then add the oil, tamari, and mirin. Toss in the garlic and stir-fry 1 minute, or until fragrant. (Be careful not to burn the garlic.)

2. Add the onions and cashews, continuing to stir-fry, then add the beans, pepper, and mushrooms. Stir-fry another 5 minutes for crisp, brightly colored beans and bell peppers, or longer for more tender vegetables. Adjust the seasonings, if desired.

3. Serve immediately.

For a Change . . .
• Replace the onions with wild leeks. Because leeks are quick cooking, add them to the wok along with the beans.

Nutritional Facts:

Serves: 4
Total Calories: 111
Calories from Fat: 30

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Side Dishes Mix and Match
Carrots with Wild Mushrooms and Basil
Community Supported Agriculture
Moroccan-Style Carrots and Yams
Orange-Scented Yams with Chestnuts
Wild Mushroom Stew with Tomatoes and Capers
Hunting for Mushrooms in the Wild
Green Beans in Garlic Sauce with Cashews
Bok Choy and Mushroom Stir-Fry
Butternut Squash Puree with Sun-Dried Tomatoes and Sage
Mushroom Festival
Lemon-Roasted Beets, Brussles Sprouts, and Yams
Butternut Squash with Indian Spices
Millet with Cilantro and Red Peppers
Racy Rice Pilaf
Roasted Vegetables Bombay
Sea Palm with Red Peppers and Lime
Sea Palm Stir Fry
Spicy Tempeh Strips
Spicy Jamaican Beans
Refried Beans with Tomatillos
Kasha with Leeks and Collards
Pasta with Fresh Garlic and Basil