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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This Recipe for Spicy Beansprouts With Vermicelli is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Spicy Beansprouts With Vermicelli from the recipe cookbook of Recipes-to-go (Bean)
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Food Tip |
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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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
Spicy Beansprouts With Vermicelli Recipe brought to you by Recipes To-Go