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Crunchy Green Beans
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 tbsp vegetable oil 1 tbsp cornstarch 1 cup cold water 1 tbsp soy sauce 1 tsp beef bouillon granules 1/2 cup slivered almonds 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 the celery and mushrooms in the oil until tender. Combine the cornstarch, cold water, and soy sauce until smooth. Stir into the celery mixture. Stir in the beef bouillon. Bring to a boil over medium heat. Cook and stir for one minute or until thickened. Drain the beans and add to the celery mixture. Stir in the almonds. Yield: 6 servings Jessica