You are here

Bean Sprout Curry

admin's picture
Ingredients
  Apple 1 Medium, pared, cored and diced
  Diced celery 1 Cup (16 tbs)
  Onion 4 Ounce, finley diced
  Instant chicken broth and seasoning mix 2 1⁄4 Ounce (2 Packets)
  Curry powder 2 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)
  Dried prunes 8 Medium, pitted and diced
  Cornstarch 2 Tablespoon, dissolved in 2 tablespoon water
  Canned bean sprouts 2 Cup (32 tbs), rinsed
Directions

In a medium saucepan combine apple, celery, onion, broth mix, and curry powder.
Cook over medium heat, stirring frequently until onions are transparent.
Add water and prunes.
Bring to boil; lower heat and simmer 15 to 20 minutes or until celery is tender-crisp.
Stir in cornstarch; cook until thickened.
Add bean sprouts; toss to combine.
Heat for about 1 minute.
Divide evenly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Tossed
Dish: 
Curry
Ingredient: 
Chicken

Rate It

Your rating: None
3.903125
Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 429 Calories from Fat 21

% Daily Value*

Total Fat 2 g3.8%

Saturated Fat 0.49 g2.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 283.3 mg11.8%

Total Carbohydrates 101 g33.7%

Dietary Fiber 17 g67.8%

Sugars 43.5 g

Protein 11 g22.2%

Vitamin A 20.2% Vitamin C 79.4%

Calcium 17.2% Iron 33%

*Based on a 2000 Calorie diet

0 Comments

Bean Sprout Curry Recipe