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We hope you got benefit from reading it, now let’s go back to curry-flavoured bean sprouts and tuna over thickened veggie sauce recipe. You can cook curry-flavoured bean sprouts and tuna over thickened veggie sauce using 15 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce:
- Get ◎ Curry-flavoured bean sprouts
- Prepare 1 bag Bean sprouts
- Get 1/2 tbsp Curry powder
- Take 1 to tatse Salt
- Provide 1 Pepper
- You need 1 tbsp Vegetable oil
- Provide ◎ Tuna and vegetable sauce
- Prepare 2 Japanese eggplant
- You need 1 Carrot
- Take 1 small Canned tuna
- You need 2 tbsp Sugar
- Use 2 tbsp Soy sauce
- Prepare 4 tbsp Water
- Use 1 tbsp Sesame oil
- Prepare 1 tsp of katakuriko plus 2 teaspoons of water Katakuriko slurry
Steps 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.
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