Separate the sprouts from the roots of the bean sprouts. Finely chop the pork and thinly slice the green pepper and carrot. Cut the onion into 5mm slices.
Heat vegetable oil in a pot. Cook the pork, onion, and carrot. Once tender, pour in the water. When it comes to a boil, remove any scum that comes to the surface and simmer for 3 minutes over medium-low heat.
Turn off the heat. Add the curry roux and dissolve it. Add the bean sprouts and green peppers. Turn the heat back on and simmer for 3 minutes until the bean sprouts become tender and the curry thickens. Then, it's done.
Story Behind this Recipe
Bean sprouts were cheap, so I combined them with ingredients that I had in my fridge. I only had 2 cubes of curry roux left, so I could only make 2 plates, but I really could have had more!
The point is to finely chop the meat, vegetables, to make them about the same size as the bean sprouts! If you are going to double the recipe, simmer it for a bit longer.