Crunchy Green Beans

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Crunchy Green Beans
Ahh, summertime!!! Gotta love all of the fresh veggies available!!! I used 1 jar of canned green beans because that’s what we had! Turned out really great even though we didn’t have the almonds! BTW, I’m super sorry I didn’t get a pic, we were starving and dug in without thinking!!! LOL.
Course Side Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Servings
Ingredients
Course Side Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Servings
Ingredients
Instructions
  1. Place the beans in a large saucepan and cover with water. Bring to a boil
  2. Cook, uncovered, for 8-10 minutes or until crisp-tender.
  3. Meanwhile, in a skillet, saute celery and mushrooms in oil until tender.
  4. Combine cornstarch, cold water and soy sauce until smooth; stir into celery mixture
  5. Stir in bouillon. bring to a boil over medium heat; cook and stir for 1 minute or until thickened.
  6. Drain beans and add to the celery mixture. Stir in almonds.
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Crunchy Green Beans

Ahh, summertime!!! Gotta love all of the fresh veggies available!!! I used 1 jar of canned green beans because that’s what we had! Turned out really great even though we didn’t have the almonds!

BTW, I’m super sorry I didn’t get a pic, we were starving and dug in without thinking!!!  LOL.  

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
3 tablespoons vegetable oil
1 tablespoon cornstarch
1 cup beef or chicken broth
1 tablespoon soy sauce
1/2 cup slivered almonds (opt.)

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 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.

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