Spicy Beansprouts With Vermicelli Recipe




Spicy Beansprouts With Vermicelli Ingredients

3 spring onions, sliced
2 tbsp dark sesame oil
1 tsp garam masala
1 garlic clove, crushed
100 g beansprouts
150 g vermicelli
1 tbsp chopped coriander

A Recipe for
Spicy Beansprouts With Vermicelli

 

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.



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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.




There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted.

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Spicy Beansprouts With Vermicelli

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Spicy Beansprouts With Vermicelli Directions

So quick to make, this dish has all the qualities of classic Eastern
cookery. Chopped coriander, sprinkled over it just before serving, is
the finishing touch.

Soften the spring onions in the oil for a few minutes and then add the
garam masala and garlic. Stir for another minute or so and then toss
in the beansprouts and stir-fry for another 3-4 minutes until heated
through, tender but still crisp. Cook and drain the vermicelli and
add to the pan, stirring until well mixed and hot. Serve in a warm
dish, sprinkled with the fresh chopped coriander.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

Serves: 2

 

 

 

 

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