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Sweet & Sour Stir-Fried Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.8284
Energy (kCal)424.0649
Carbohydrates (g)41.2814
Total fats (g)28.2338
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a wok. | 2. When it is hot, put in the cabbage, cucumbers, tomato, bell peppers, mushrooms and water and stir fry. | 3. When everything is done, mix in the ketchup. | 4. Season with the sugar, soy sauce and vinegar. | 5. Mix some water with the flour and add with stirring to thicken. | 6. Taste and season as desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red cabbage 1/4 sliced 6.8975 1.6398 0.3182 0.0356
    cucumber 2 cut 31.2 7.5504 1.3519999999999999 0.2288
    tomato 1 cut 40.2099 8.6898 1.9658 0.4468
    bell pepper 2 cut - - - -
    mushroom 6 - - - -
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    tomato ketchup 1 tablespoon - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    water 1/2 cup 0.0 0.0 0.0 0.0
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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