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Curry-flavoured Bean Sprouts And Tuna Over Thickened Veggie Sauce Recipe

Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce Recipe
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Serving : 4
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Prepare the ingredients before making Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce in your home. Then, follow these steps below to serve Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce for your family or friends.

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

  • ◎ Curry-flavoured bean sprouts
  • 1 bag Bean sprouts
  • 1/2 tbsp Curry powder
  • 1 to tatse Salt
  • 1 Pepper
  • 1 tbsp Vegetable oil
  • ◎ Tuna and vegetable sauce
  • 2 Japanese eggplant
  • 1 Carrot
  • 1 small Canned tuna
  • 2 tbsp Sugar
  • 2 tbsp Soy sauce
  • 4 tbsp Water
  • 1 tbsp Sesame oil
  • 1 tsp of katakuriko plus 2 teaspoons of water Katakuriko slurry

How to Make Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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.
  • Step 4
  • After bringing the contents to a boil, add the katakuriko slurry to thicken the sauce.
  • Step 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.
  • Step 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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