4 cups fresh or frozen green beans, cut into 2 inch pieces
1 1/2 cups diced celery
1 1/3 cups sliced fresh mushrooms
1 tablespoons olive oil
1 tablespoon cornstarch
1 cup cold water
1 tablespoon soy sauce
1 teaspoon beef bouillon granules
1/4 cup slivered almonds.
1. Place the beans in a large saucepan and cover with water. Bring to boil; cook, uncovered, 8-10 minutes or until crisp-tender.
2. meanwhile in a skillet, saute celery and mushrooms in oil until tender. Combine cornstarch, cold water and soy sauce until smooth; stir into celery mixture. Stir in bouillon. bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Drain beans and add to the celery mixture. Stir in almonds.
Nutritional Information Serves 5
Another big hit at our house. Erik ate most of this dish. No left overs. We ate these last night with our pistachio crusted salmon.