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"Zuk" in Citrus Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.1096
Energy (kCal)114.4996
Carbohydrates (g)23.1702
Total fats (g)1.4361
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook zucchini in lightly salted boiling water for 3 to 4 minutes, or until just tender. | 2. Drain well. | 3. Meanwhile, put all the remaining ingredients, except the corn starch into a small saucepan and bring to the boil. | 4. Simmer for 3 minutes. | 5. Blend the corn starch with 2 teaspoon cold water and add to the sauce. | 6. Bring to boil, stirring continuously, until the sauce has thickened. | 7. Pour the sauce over the zucchini and heat gently, shaking the pan to coat them evenly. | 8. Transfer to a warmed serving dish and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 8 -10 cut 0.0 0.0 0.0 0.0
    green onion 4 sliced 76.68 16.3016 2.7548 1.3348
    gingerroot 1 inch grated - - - -
    cider vinegar 2 tablespoons 6.257999999999999 0.2771 0.0 0.0
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    brown sugar 1 teaspoon 11.4 2.9427 0.0036 0.0
    white wine 3 tablespoons - - - -
    lemon 1/2 grated 0.6404 0.2058 0.0243 0.0066
    orange 1/2 grated 0.8812 0.2203 0.0176 0.0022
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    orange 1/2 0.8812 0.2203 0.0176 0.0022
    cornstarch 1 teaspoon 10.16 2.4339 0.0069 0.0013

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



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