Oriental Green Beans

 We love green beans.  They are easy to grow, especially in Iowa, they yield “big”, and are easy to can or freeze.  We eat them fresh too, sometimes every day during harvest season.  Keeping ‘em picked yields MORE!  They are also excellent planted for a fall garden to extend the season.  So, I’m always looking for ways to prepare them.  We really enjoyed this simple recipe for green beans from the "Pillsbury Harvest Time Cook Book".  I usually have mushrooms and celery on hand, and I keep a little bag of almonds in the freezer to use when needed.  I used my wok, but any saucepan or skillet would work.                    

                           Oriental Green Beans

  3        Cups  Green Beans -- 1" pieces

  1        Cup  Reserved Liquid -- from beans

  1        Teaspoon  Salt

  1 1/2  Cups  Celery -- sliced

  4       Ounces  Canned Mushrooms -- drained

  3       Tablespoons  Oil

  1       Tablespoon  Cornstarch

  1       Each  Beef Bouillon Cube

  1       Tablespoon  Soy Sauce

  1/2    Cup  Slivered Almonds

In medium saucepan, combine beans, salt and enough water to cover.  Bring to boil, cook until tender; drain, reserving liquid.

In large skillet, cook celery and mushrooms inoil until celery is crisp tender.  Combine reserved liquid with cornstarch, bouillon cube and soy sauce; stir into celery mixture.  Add beans.  Cook and stir until mixture thickens and boils.  Stir in almonds.

8-10 Servings

Per Serving: 99 Calories; 8g Fat (68.1% calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 444mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.