| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Bean sprouts |
| 1 1/2 |
c |
Water |
| 1 |
tb |
Cornflour |
| 1 |
ts |
Grated ginger |
| 1/2 |
ts |
Soya sauce |
| 1 |
tb |
Spring onion finely chopped |
| 1/2 |
tb |
Oil |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Boil the sprouts so that they are done but not soggy.
Drain and spread on a plate.
Mix the cornflour in 1/2 cup water.
Heat oil in a pan, add ginger and fry for a minute.
Add the remaining water (1 cup). Bring to a boil.
Add the cornflour mixture, and stir till it comes back to a boil.
Add the soya sauce and salt and pepper to taste.
Pour thick gravy onto the bean sprouts.
Sprinkle the chopped spring onion on top.
Serve hot with steamed rice or fried rice
Making time: 25 minutes
Makes: 2 servings
Shelflife: fresh
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