750 gm green beans
250 gm can button mushrooms, sliced
1 / 2 cups celery heads, sliced
1 teaspoon crushed garlic
1 vegetable bouillon cube
2 tablespoons oil
Salt + pepper + lemon juice
Top and tail beans.
Heat oil in a pan or wok. Add garlic and stir for one minute.
Add celery and mushrooms, drained. Stir for a couple of minutes.
Add beans and mix with celery and mushrooms.
Add bouillon and half a cup of water.
Bring to the boil. Reduce heat and simmer until beans are just tender, about 10 minutes.
Remove from heat.
Season and add lemon juice to taste.
Serve warm or cold.
