Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce
Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, curry-flavoured bean sprouts and tuna over thickened veggie sauce. One of my favorites food recipes. This time, I will make it a little bit tasty. 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 in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have curry-flavoured bean sprouts and tuna over thickened veggie sauce using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce:
  1. Get ◎ Curry-flavoured bean sprouts
  2. Get Bean sprouts
  3. Make ready Curry powder
  4. Make ready to tatse Salt
  5. Prepare Pepper
  6. Take Vegetable oil
  7. Get ◎ Tuna and vegetable sauce
  8. Make ready Japanese eggplant
  9. Prepare Carrot
  10. Get Canned tuna
  11. Prepare Sugar
  12. Take Soy sauce
  13. Get Water
  14. Get Sesame oil
  15. Get of katakuriko plus 2 teaspoons of water Katakuriko slurry
Instructions to make Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce:
  1. 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.
  2. For the tuna and vegetable sauce, heat sesame oil and fry the drained eggplant. After cooking thoroughly, add the cooked carrot and fry further.
  3. 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.
  4. After bringing the contents to a boil, add the katakuriko slurry to thicken the sauce.
  5. 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.
  6. Transfer the curry-flavoured bean sprouts on a serving dish and pour the tuna and vegetable sauce on top. Serve.

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