Ingredients
1 bag Bean sprouts
1/2 tbsp Curry powder
1 to tatse Salt
1 Pepper
1 tbsp Vegetable oil
2 Japanese eggplant
1 Carrot
1 small Canned tuna
2 tbsp Sugar
2 tbsp Soy sauce
4 tbsp Water
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Preparation: Rinse the bean sprouts and drain well. Cut the eggplant into bite sizes and soak in water. Cut the carrot into bite sizes and boil. Drain the tuna well. For the tuna and vegetable sauce, heat sesame oil and fry the drained eggplant. After cooking thoroughly, add the cooked carrot and fry further. Add the drained tuna, 2 tablespoons each of sugar and soy sauce and 4 tablespoons of water. Simmer over low heat and bring to a boil. After bringing the contents to a boil, add the katakuriko slurry to thicken the sauce. For the curry-flavoured bean sprouts, heat vegetable oil and stir-fry the bean sprouts quickly. Season with 1/2 tablespoon of curry powder, salt and pepper. Transfer the curry-flavoured bean sprouts on a serving dish and pour the tuna and vegetable sauce on top. Serve.
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Thickener and stabilizer for sauces, dressings, gluten-free baking
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Individual cups for perfectly shaped poached eggs
Italian pasta organized by shape — which sauce belongs with which pasta