Spicy beansprouts with vermicelli

Yield: 2 Servings

Measure Ingredient
3 \N Spring onions; sliced
2 tablespoons Dark sesame oil
1 teaspoon Garam masala
1 \N Garlic clove; crushed
100 grams Beansprouts
150 grams Vermicelli
1 tablespoon Chopped coriander

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

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