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.)
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.