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Crunchy Green Beans
Ingredients:
4 c. fresh or frozen green beans
1 1/2 c. diced celery
1 1/3 c. sliced fresh mushrooms
3 Tbs. vegetable oil
1 Tbs. cornstarch
1 c. cold water
1 Tbs. soy sauce
1 tsp. beef bouillon granules
1/2 c. slivered almonds
4 c. fresh or frozen green beans
1 1/2 c. diced celery
1 1/3 c. sliced fresh mushrooms
3 Tbs. vegetable oil
1 Tbs. cornstarch
1 c. cold water
1 Tbs. soy sauce
1 tsp. beef bouillon granules
1/2 c. slivered almonds
Directions:
Place the beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender. Meanwhile, in a skillet, saute celery and mushrooms in oil until tender. Combine cornstarch, cold water and soy sauce until smooth; stir in 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.
Makes 6 Servings
Place the beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender. Meanwhile, in a skillet, saute celery and mushrooms in oil until tender. Combine cornstarch, cold water and soy sauce until smooth; stir in 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.
Makes 6 Servings
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