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Serves: 6

Preparation time:
Cooking time:

Dietary guidance: v v 


4 cups fresh or frozen green beans, cut into 2” pieces
1½ cups diced celery
1â…“ cups sliced, fresh mushrooms
3 tablespoons vegetable oil
1 tablespoon cornstarch
1 cup cold water
1 tablespoon soy sauce
1 teaspoon beef bouillon granules
½ cup slivered almonds


Place the beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8 to 10 minutes or until crisp-tender. Meanwhile, in a skillet, sauté 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 celery mixture. Stir in almonds.


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