Don't Lose to the Summer! Chinese and Bean Sprouts Nutritional Curry
Don't Lose to the Summer! Chinese and Bean Sprouts Nutritional Curry

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, don't lose to the summer! chinese and bean sprouts nutritional curry. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Don't Lose to the Summer! Chinese and Bean Sprouts Nutritional Curry is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Don't Lose to the Summer! Chinese and Bean Sprouts Nutritional Curry is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook don't lose to the summer! chinese and bean sprouts nutritional curry using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Don't Lose to the Summer! Chinese and Bean Sprouts Nutritional Curry:
  1. Prepare 200 grams Ground pork
  2. Get 1 piece Minced ginger
  3. Get 1 clove Finely chopped garlic
  4. Prepare 1 stalk Japanese leek cut into small pieces
  5. Make ready 1 bunch Chinese chives (cut into 3 cm length).
  6. Get 1 bag Bean sprouts
  7. Prepare 6 Cherry tomatoes
  8. Make ready 1 tbsp Sesame oil
  9. Get 4 plates worth Curry roux (block)
  10. Prepare 600 ml Water
  11. Take 1 tbsp Mirin
  12. Take 1 tbsp Tomato ketchup
  13. Get 4 servings Plain cooked rice
  14. Take 2 sheets Scum removal sheets
Instructions to make Don't Lose to the Summer! Chinese and Bean Sprouts Nutritional Curry:
  1. Heat sesame oil in a pot, and saute the garlic, ginger, and green onions until they turn a nice color without scorching.
  2. Next, add ground pork, and saute until the meat is cooked through.
  3. Add water, lay a scum removal sheet on top, and boil over low heat for 5 minutes.
  4. Turn off the heat, add curry roux and dissolve, add Chinese chives, bean sprouts, and cherry tomatoes, and boil over low heat for about 3 minutes.
  5. Arrange rice onto a plate, and top with Chinese chive and bean sprout nutrients curry. (BTW, I used multi-grain rice). Add red chili oil for spice.

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