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
Food Tip |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
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| Elsie de Wolfe (Lady Mendl) |
This Recipe for Spicy Beansprouts With Vermicelli is one of thousands in the Recipes-to-go Bean Cookbook.
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Food Tip |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
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This is a recipe for Spicy Beansprouts With Vermicelli from the recipe cookbook of Recipes-to-go (Bean)
Anyhow, the hole in the doughnut is at least digestible. |
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Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Food Tip |
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