Bean Sprout Curry
|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|
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.