Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce

Name: Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 1 bag Bean sprouts; 1/2 tbsp Curry powder; 1 to tatse Salt; 1 Pepper; 1 tbsp Vegetable oil; 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

cookpad.japan @cookpad_jp

They were originally separate dishes but when I put them together, it was quite tasty.

-You can use any vegetables.
-If you don't like curry or you have little children, you could omit the curry seasoning of the sprouts. For 3 to 4 servings. Recipe by sakuni

They were originally separate dishes but when I put them together, it was quite tasty.

-You can use any vegetables.
-If you don't like curry or you have little children, you could omit the curry seasoning of the sprouts. For 3 to 4 servings. Recipe by sakuni

cookpad.japan @cookpad_jp

They were originally separate dishes but when I put them together, it was quite tasty.

-You can use any vegetables.
-If you don't like curry or you have little children, you could omit the curry seasoning of the sprouts. For 3 to 4 servings. Recipe by sakuni

They were originally separate dishes but when I put them together, it was quite tasty.

-You can use any vegetables.
-If you don't like curry or you have little children, you could omit the curry seasoning of the sprouts. For 3 to 4 servings. Recipe by sakuni

Saved

Ingredients

4 servings

◎ Curry-flavoured bean sprouts
1 bagBean sprouts
1/2 tbspCurry powder
1to tatse Salt
1Pepper
1 tbspVegetable oil
◎ Tuna and vegetable sauce
2Japanese eggplant
1Carrot
1 smallCanned tuna
2 tbspSugar
2 tbspSoy sauce
4 tbspWater
1 tbspSesame oil
1 tspof katakuriko plus 2 teaspoons of water Katakuriko slurry

Saved

Steps

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.