Spicy Beansprouts With Vermicelli from the Recipes EU Collection

 


Spicy Beansprouts With Vermicelli Recipe

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Spicy Beansprouts With Vermicelli
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


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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Diet hints and tips

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Recognise the difference between hunger and thirst. Every now and then at some stage in a busy afternoon, you presume that you are hungry but in truth you may simply want a restorative tumbler of water or fruit juice. The feelings of being thirsty and being hungry are quite alike, but one ends in bad health and one does not.

As an alternative to paying too much attention to the many types of food you really should leave out of your dietary regime, direct your attention to the sensible foods that you might want to bring into your meal plan. If you manage to insert some wholesome grains and vegetables into your dietary regime, you'll soon see that you feel more satisfied and have a much decreased chance of falling prey to those damaging mid-morning sweets and chocolate bars.


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