Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the steak and douse with soy sauce, let sit overnight or at least 4 hours. Just use enough to make sure all the meat has some on it, don't use too much. | 2. Fry up the steak in a few tablespoons of canola oil, one big spoonful of bean paste, and a few shakes of sesame oil. Set aside. | 3. Using the same pan, begin cooking the vegetables. I start with the onion and carrots, then add the bok choy, and finish with the zucchini, squash, and peas. Add more bean paste and sesame oil to taste (I usually put in another large spoonful of bean paste at this step). Add soy sauce as well, if you'd like. | 4. At the same time as the zucchini, add the rest of the meat, the water chestnuts, bamboo shoots, baby corn and peanuts. | 5. Season with more of the sauces to taste, serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	1		sliced	-	-	-	-
black bean garlic sauce	4	tablespoons		201.7333	0.0	44.88	1.1333
sesame oil	3	teaspoons		119.34	0.0	0.0	13.5
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
canola oil				-	-	-	-
onion	1/2		julienned	32.0	7.472	0.88	0.08
sugar snap pea	8	ounces		201.7333	0.0	44.88	1.1333
bok choy	1/2		cut	201.7333	0.0	44.88	1.1333
baby carrot	15			-	-	-	-
zucchini	1			3.36	0.4976	0.4336	0.064
yellow squash	1			201.7333	0.0	44.88	1.1333
water chestnut	1	can		201.7333	0.0	44.88	1.1333
bamboo shoot	1	can		61.1244	11.7721	5.8861	0.6792
baby corn	1	can		908.3958	184.815	23.4441	11.7967
peanut	1			827.82	23.5498	37.668	71.8904

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