Ingredients15 m 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 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.
ReviewsRead all reviews 8
What a great new way for green beans!! I used more mushrooms that it called for b/c we are mushroom fans and also added some diced onion and extra fresh garlic. It turned out yummy!! The husb...
Wonderful flavor and the crunchy texture is perfect! We're mushroom lovers and adored their inclusion.
Made these to go with the Christmas ham, and they were a definite hit. So tastey, and easy too!!! We'll be having these again, for sure. Thanks for sharing the recipe!
This was pretty good for me. I didn't serve to my husband because he doesn't like mushrooms. I enjoyed it though and will make again.
Wow, so simple yet so good! I did use chicken broth instead of water/beef bouillon. I didn't think i'd like the almonds in it but I was pleasantly surprised. I can get my husband to eat more veg...
These were pretty good, hubby liked them too. I recommend upping the soy sauce just a touch, and season with freshly cracked black pepper. Used sliced almonds since it's what I had in the pant...
Sooo yummy. What a great way to eat green beans- my family loved it- it will definitely be a staple side for our family