1 can cut green beans (No. 3 can)
2 tbsp. blanched almond halves
1 tbsp. cooking oil
1/4 c. coarsely sliced celery
2 tsp. chicken seasoned broth
1 tsp. soy sauce
1 tsp. sugar
1 tsp. white vinegar
2 tsp. cornstarch
1 tbsp. water

Drain beans and save liquid. Lightly brown almonds in oil, add celery and saute 2 minutes. Add 1/2 cup bean liquid stock base, soy sauce, sugar and vinegar. Cover, simmer 3 minutes. Stir in beans, add cornstarch (dissolved). Garnish with bacon.