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Bean Sprout Curry Recipe
|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|
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
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.