Hong Kong Baby Corn Delight
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 31.4713 |
| Energy (kCal) | 1409.542 |
| Carbohydrates (g) | 247.4437 |
| Total fats (g) | 38.6209 |
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Cuisine
Asian >> Chinese and Mongolian >> Chinese
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Peel and dice onions into 1 inch squares. | 2. Soak in water for 1 hour. | 3. Dice capsicum into squares. | 4. Cut baby corn into 2 inch long pieces diagonally. | 5. Grind 3/4 of the tomatoes to a paste. | 6. Strain to remove seeds. | 7. Remove the skin of the fouth tomato and dice it into 1 inch squares. | 8. Take a medium sized bowl. | 9. In this, mix the sauces, salt, vinegar, tomato paste and white pepper together. | 10. Now heat oil in a wok. | 11. Add sugar to the oil. | 12. Let it caramelise (do not disturb it till it caramelises). | 13. Squeeze onions from water and add to oil. | 14. Fry for a minute or two till onions turn golden brown (fry on medium-high flame). | 15. Add garlic and red chilli powder. | 16. Mix well. | 17. Continue to fry for 2-3 minutes. | 18. Now add capsicum and aji-no-motto and continue to fry in high flame for 2 minutes. | 19. Next add baby corn and stir fry for 3 more minutes. | 20. Mix in diced tomato pieces and the ground paste. | 21. Stir fry for a minute. | 22. Now mix corn flour in a cup of cold water and pour over the vegetables. | 23. Mix gently and cook till gravy becomes thick. | 24. Serve with fried rice or noodles. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| onion | 2 | 128.0 | 29.888 | 3.52 | 0.32 | ||
| green capsicum | 2 | - | - | - | - | ||
| baby corn | 250 | g | 912.5 | 185.65 | 23.55 | 11.85 | |
| tomato | 4 | 88.56 | 19.1388 | 4.3296 | 0.9840000000000001 | ||
| vinegar | 2 | tablespoons | 6.257999999999999 | 0.2771 | 0.0 | 0.0 | |
| salt | - | - | - | - | |||
| sugar | 2 | teaspoons | 36.708 | 9.1816 | 0.0 | 0.0 | |
| red chili powder | 3/4 | teaspoon | - | - | - | - | |
| tomato sauce | 2 | tablespoons | - | - | - | - | |
| worcestershire sauce | 1 | tablespoon | 13.26 | 3.3082 | 0.0 | 0.0 | |
| garlic flake | 3 | - | - | - | - | ||
| oil | 2 | tablespoons | 224.25599999999997 | 0.0 | 0.0717 | 25.4669 | |
| water | 1 | cup | 0.0 | 0.0 | 0.0 | 0.0 | |
| cornflour | 1 1/2 | 1/2 | - | - | - | - | |
| white pepper powder | 1 | teaspoon | - | - | - | - | |
| aji no moto | 1/2 | teaspoon | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.