Ingredients:
1 lb cut green beans
2 tablespoons blanched almond halves
1 tablespoon oil
1/2 cup coarsely sliced celery
1 teaspoon soy sauce
1 chicken bouillon cubes
1 teaspoon sugar
1 teaspoon lemon juice
2 teaspoons cornstarch, mixed with
1 tablespoon water
Directions:
Boil 4 cups water in a pot and add green beans.
Boil for 2 minutes.
Drain liquid and save.
Lightly brown almonds in oil.
Add celery and saute for 2 minutes.
Add 1/2 cup of liquid from the boiled beans, chicken bouillon, soy sauce, sugar and lemon juice.
Cover and simmer for 3 minutes.
Stir in green beans until hot through.
Add cornstarch mixture and cook until sauce thickens.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.