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In the previous few years, Air Fryers have grow to be very fashionable as well as a necessary kitchen equipment. Primarily an amped-up countertop convection oven, it's fairly frequently recommended by cooking specialists to organize frozen meals, bake cookies, and even fry bacon, hen and other meats. Air frying is healthier than frying in oil. It cuts energy by 70% to 80% and has so much much less fat. This cooking method may additionally reduce down on among the different dangerous effects of oil frying.


Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce
Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce

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We hope you got insight from reading it, now let’s go back to curry-flavoured bean sprouts and tuna over thickened veggie sauce recipe. You can have curry-flavoured bean sprouts and tuna over thickened veggie sauce using 15 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce:
  1. Use ◎ Curry-flavoured bean sprouts
  2. You need 1 bag Bean sprouts
  3. Prepare 1/2 tbsp Curry powder
  4. Use 1 to tatse Salt
  5. Take 1 Pepper
  6. Get 1 tbsp Vegetable oil
  7. Provide ◎ Tuna and vegetable sauce
  8. Provide 2 Japanese eggplant
  9. Provide 1 Carrot
  10. Get 1 small Canned tuna
  11. You need 2 tbsp Sugar
  12. Take 2 tbsp Soy sauce
  13. Prepare 4 tbsp Water
  14. Get 1 tbsp Sesame oil
  15. You need 1 tsp of katakuriko plus 2 teaspoons of water Katakuriko slurry
Instructions to make Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce:
  1. 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.
  2. For the tuna and vegetable sauce, heat sesame oil and fry the drained eggplant. After cooking thoroughly, add the cooked carrot and fry further.
  3. 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.
  4. After bringing the contents to a boil, add the katakuriko slurry to thicken the sauce.
  5. 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.
  6. Transfer the curry-flavoured bean sprouts on a serving dish and pour the tuna and vegetable sauce on top. Serve.

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