Bean Sprout Curry Recipe
Ingredients
| Apple | 1 Medium, pared | |
| Celery | 1 Cup (16 tbs), diced | |
| Onion | 4 Ounce, finley diced | |
| 2 packets instant chicken broth and seasoning mix | ||
| Curry powder | 2 Teaspoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| 8 dried medium prunes pitted and diced | ||
| 2 tablespoons cornstarch dissolved in 2 tablespoons water | ||
| Bean sprouts | 2 Cup (16 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.
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.
Chef
