Carrot and mung bean sprouts are ideal for January, they are full of flavor and are the best companion to traditional Japanese dishes, and also provide nutritional and health benefits.
As the cold season continues in Japan, so does the desire for warm, comforting dishes. The above-mentioned vegetables are ideal for soups, salads, stir-fries and many other traditional Japanese dishes.
The start of the carrot harvest begins in the fall and extends into early winter, providing fresh, seasonal carrots for many months.
-Choose carrots that are orange in color and have a smooth skin.
-They should be firm and should not have cracks, spots or tears.
-We recommend that you buy the carrots that have a top with green, not wilted leaves.
Benefits of carrots:
-Contain vitamins, minerals, and dietary fiber and antioxidants.
-Help reduce the risk of certain types of cancer, cardiovascular disease, and other ailments and illnesses.
Cut the carrots into long, thin pieces, cover them with the tempura mixture and fry them.
How to prepare carrot tempura: https://youtu.be/mRpOOiXqevA
-Bean sprouts should feel crisp and firm to the touch. If they are slightly soft or shriveled, they are no longer fresh.
-Bean sprouts should also be white.
-If the roots are still attached, they should appear light-colored, not brown.
-It is recommended to use them no more than a few days after purchase.
Health benefits of bean sprouts:
-They provide vitamins, minerals, protein, and fiber.
-Regular consumption helps reduce the risk of heart disease and improves eye and bone health.
This dish has bean sprouts and ground pork in an umami mixture of curry powder, soy sauce, and sake. It’s an easy dish to prepare and cook.
How to prepare bean sprouts curry coy sauté: https://youtu.be/_m2BWd16mL0
Source and videos: http://bit.ly/38wuouq
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