As a general rule the greener the vegetable the better it is for you, and this recipe combines 2 of my favorites. Green beans and celery are packed full of vitamins, minerals and antioxidants. This recipe is a good source of fibre with a lovely soya ginger flavour. Prepare this vegetarian/vegan low fat recipe for your family this evening.  This recipe is compliments of Rachelle Wood Nutrition.

Chinese Green Beans    serves 5

3 cups green beans cut diagonally

1 cup celery, cut diagonally 

½ cup onion, diced

1 can sliced mushrooms, drained

1 TBSP minced gingerroot

1 TBSP organic olive oil

1 TBSP cornstarch

2 TBSP light soy sauce or Braggs 

½ TBSP low sodium vegetable soup mix

1 TBSP water

Cook beans in boiling water until tender crisp. Do not overcook. Meanwhile in large skillet heat oil, add ginger and cook for 2 minutes. Add celery, onion, and mushrooms. Blend last 4 ingredients and add to skillet. Then add drained beans. Cook for 3 minutes and serve. Rachelle likes to serve this dish with grilled salmon and brown rice. 

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