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Bean Sprout Curry

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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

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