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

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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. To make curry-flavoured bean sprouts and tuna over thickened veggie sauce you need 15 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce:
  1. Take ◎ Curry-flavoured bean sprouts
  2. Prepare 1 bag Bean sprouts
  3. You need 1/2 tbsp Curry powder
  4. You need 1 to tatse Salt
  5. Provide 1 Pepper
  6. Use 1 tbsp Vegetable oil
  7. Get ◎ Tuna and vegetable sauce
  8. Get 2 Japanese eggplant
  9. Provide 1 Carrot
  10. Take 1 small Canned tuna
  11. Take 2 tbsp Sugar
  12. Get 2 tbsp Soy sauce
  13. Use 4 tbsp Water
  14. Get 1 tbsp Sesame oil
  15. Use 1 tsp 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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