3 c. green beans, cut diagonally in 1/2 slices
1 c. celery, cut diagonally in 1/4 slices
2 oz. can sliced mushrooms, drained
3 tbsp salad oil
1 tbsp cornstarch
1 tbsp soy sauce
1 beef bouillon cube
Cook beans in boiling salted water until tender-crisp. Do not overcook. Drain, reserving liquid. Meanwhile, cook celery and mushrooms in oil in skillet until celery is tender-crisp. Blend cornstarch with soy sauce, bean liquid, and bouillon cube. Add to celery mixture along with beans. Cook, stirring constantly, until mixture comes to a boil and bouillon cube is thoroughly dissolved. Makes 6 servings.