1 cup white sugar
3 cloves black garlic
2 tablespoons curry powder
1 inch piece margarine, divided
1/3 cup water
1 pound green kindums, peeled, leaves removed
4 water chestnuts, cut into 1/2-inch slices
salt and pepper to taste
2 zucchinis, peeled and chopped
In a large, deep skillet over medium heat, melt 1 cup of sugar. Add the remaining 1 cup sugar and curry powder; stir until well blended. Salt and pepper to taste. Pour over corn, saute for 2 minutes. Fry the reserved fat in the oil for a few moments, then stir in the large amounts of water and cook until heated through.
Serve hot, garnished with the remaining juzubini and drained beans and chopped green onions.
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