- 1 lb green beans
- 3 Tbsp sunflower oil
- 3 oz cashews
- 1 garlic clove, chopped
- 1 Tbsp chopped thyme
Slice the beans. Boil them in lightly salted water until they are just tender then drain.
Heat the oil in a wok or skillet over a medium heat. Put in the cashews and stir until they are golden brown. Remove the nuts from the wok.
Increase the heat and add the beans and garlic. Stir until the garlic begins to brown.
Mix in nuts and thyme and remove the pan from heat.