Ingredients
100 grams Bean sprouts
75 grams Thinly sliced pork loin
1 Green pepper
30 grams Carrot
60 grams Onion
1/2 tbsp Vegetable oil
250 ml Water
Method
Sources
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Recipe1M+
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Soft brined peppercorns — steak au poivre, cream sauces
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Soft brined peppercorns — steak au poivre, cream sauces
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
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separate the sprouts from the roots of the bean sprouts. finely chop the pork and thinly slice the green pepper and carrot. cut the onion into 5mm slices. heat vegetable oil in a pot. cook the pork, onion, and carrot. once tender, pour in the water. when it comes to a boil, remove any scum that comes to the surface and simmer for 3 minutes over medium-low heat. turn off the heat. add the curry roux and dissolve it. add the bean sprouts and green peppers. turn the heat back on and simmer for 3 minutes until the bean sprouts become tender and the curry thickens. then, it's done.