This is one of those mid century recipes that is actually quite good.
A can of green beans (I use the reduced sodium version) and a packet of seasoning from ramen noodles come together with a few other simple ingredients to make a pretty tasty side dish!
This is part of a series of ways to dress up canned beans I came across 13 or so years ago that I have decided to revisit over the next few weeks.
INGREDIENTS
•1 can green beans
•1 tbsp canola oil
•2 tbsp blanched almond slivers
•3/4 cup diced celery (optional)
•Seasoning from ramen noodle packet
•1 tsp lower sodium Tamari
•1 tsp sugar
•1 tsp rice vinegar
•2 tsp cornstarch
•1 tbsp water
Drain the green beans, reserving 1/2 cup of the liquid from the can.
Stir the seasoning packet, Tamari, sugar, and rice vinegar into the reserved green bean liquid and set aside.
Combine the cornstarch and water together in a small bowl and set aside.
Heat the oil in a sauce pan, then add the slivered almonds and cook just until lightly browned. If you are using celery, add to the almonds and cook for two minutes.
Stir in the seasoned green bean liquid, bring to a boil, and simmer for three minutes.
Add the green beans and heat through.
Add the cornstarch mixture and continue cooking until the sauce has thickened.
Serve.
We quite liked ours with air fried salmon and yellow rice.