16 oz. can cut green beans, drained (reserve 1/2 c. liquid)
2 tbsp. blanched almonds
1 tbsp. vegetable oil
1/2 c. coarsely diced celery
2 tsp. instant chicken bouillon
1 tsp. soy sauce
1 tsp. white vinegar
1 tsp. sugar
2 tsp. cornstarch
1 tsp. water

Place beans in 2-quart saucepan. In 8-inch non-stick skillet, lightly brown almonds in oil. Add celery, saute 5 minutes. Add reserved bean liquid, bouillon, soy sauce, vinegar and sugar. Cover and simmer for 3 minutes. Add to beans. Cook until beans are thoroughly heated.

In small bowl, combine cornstarch and water. Stir into bean mixture. Cook until sauce is clear and slightly thickened. 4 servings.