Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, curry-flavoured bean sprouts and tuna over thickened veggie sauce. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce is something which I have loved my whole life.
Start cooking rice following package directions. Then, pour your bean sprouts into the pan. Rinse and drain bean sprouts thoroughly. Combine eggs. and green sweet peppers, if desired.
To begin with this recipe, we must prepare a few ingredients. You can have curry-flavoured bean sprouts and tuna over thickened veggie sauce using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce:
- Make ready ◎ Curry-flavoured bean sprouts
- Make ready 1 bag Bean sprouts
- Prepare 1/2 tbsp Curry powder
- Make ready 1 to tatse Salt
- Take 1 Pepper
- Make ready 1 tbsp Vegetable oil
- Get ◎ Tuna and vegetable sauce
- Prepare 2 Japanese eggplant
- Get 1 Carrot
- Prepare 1 small Canned tuna
- Get 2 tbsp Sugar
- Prepare 2 tbsp Soy sauce
- Take 4 tbsp Water
- Prepare 1 tbsp Sesame oil
- Prepare 1 tsp of katakuriko plus 2 teaspoons of water Katakuriko slurry
Cook and stir until thick and bubbly. Seared Rare Ahi Tuna, Rice Noodles, Pickled Bean Sprouts, Herbs. Garlic, Ginger, Cilantro Yogurt Sauce (Vegetarian Available) Shishito Peppers Japanese Peppers, Skinny Tempura, Sweet and Sour Dipping Sauce. Fried rice with shrimp, onions, peas, carrots and egg.
Instructions to make Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce:
- Preparation: Rinse the bean sprouts and drain well. Cut the eggplant into bite sizes and soak in water. Cut the carrot into bite sizes and boil. Drain the tuna well.
- For the tuna and vegetable sauce, heat sesame oil and fry the drained eggplant. After cooking thoroughly, add the cooked carrot and fry further.
- Add the drained tuna, 2 tablespoons each of sugar and soy sauce and 4 tablespoons of water. Simmer over low heat and bring to a boil.
- After bringing the contents to a boil, add the katakuriko slurry to thicken the sauce.
- For the curry-flavoured bean sprouts, heat vegetable oil and stir-fry the bean sprouts quickly. Season with 1/2 tablespoon of curry powder, salt and pepper.
- Transfer the curry-flavoured bean sprouts on a serving dish and pour the tuna and vegetable sauce on top. Serve.
Garlic, Ginger, Cilantro Yogurt Sauce (Vegetarian Available) Shishito Peppers Japanese Peppers, Skinny Tempura, Sweet and Sour Dipping Sauce. Fried rice with shrimp, onions, peas, carrots and egg. Seaweed tuna served with Asian style veggie fried rice and seaweed salad. Pork and chicken broth pork chashu, kikurage, spicy bean sprouts, green onion, half seasoned egg, crispy brussels sprouts, black pepper, and ginger. Pork and chicken broth, pork chashu, kikurage, spicy bean sprouts, green onion, half seasoned egg, crispy brussels sprouts, black pepper, and ginger.
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