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Xiang Gu Chao Cai Hua (Shiitake-Fried Cauliflower)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)619.6777
Energy (kCal)8558.642
Carbohydrates (g)1608.7976
Total fats (g)145.1617
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak mushrooms in boiling water. Reserving water, squeeze excess moisture from mushrooms, remove stems, wash, and quarter. | 2. Cut cauliflower (and broccoli if using?into florets and wash. | 3. Mince green onion. | 4. Heat empty wok over highest heat. Add oil and swirl to heat. Add minced green onion, minced ginger, and minced garlic, and toss a moment until fragrant but not burned. Add cauliflower (and broccoli) and stir-fry. Add mushrooms and continue to stir-fry. | 5. Season with salt, rice wine, msg, and some of the mushroom water, tossing after each addition. | 6. Transfer to platter and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cauliflower 300 8025.0 1595.37 616.32 89.88
    shiitake mushroom 100 g 34.0 6.79 2.24 0.49
    green onion 1 19.17 4.0754 0.6887 0.3337
    ginger 2 teaspoons minced 3.2 0.7108 0.0728 0.03
    garlic 2 teaspoons minced 8.344 1.8514 0.3562 0.027999999999999997
    rice wine 2 teaspoons - - - -
    salt 1/4 teaspoon - - - -
    msg 1/4 teaspoon - - - -
    vegetable oil 4 tablespoons 468.92800000000005 0.0 0.0 54.4

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



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