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Chinese Stir Fried Asparagus With Baby Corn

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.6023
Energy (kCal)824.4002
Carbohydrates (g)114.2025
Total fats (g)35.0944
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash asparagus and snap off tough ends. Peel lower end of stems if necessary. Slice each in half, on the diagonal. | 2. Heat peanut oil in a hot wok. Add garlic and salt. Stir fry 10 seconds only. Immediately add asparagus and corn and stir fry for one minute. | 3. Add wine, oyster sauce, vinegar, sugar and sesame oil. Stir fry 1 minute. | 4. Pour in chicken stock and stir fry 1 minute. Add spring onions and stir fry for 30 seconds or until asparagus and corn are just tender. Do not over-cook. | 5. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus 1 90.7186 17.5994 9.979 0.5443
    peanut oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    sea salt 1 teaspoon - - - -
    baby corn 4 ounces 413.9026 84.2093 10.6821 5.3751
    shaoxing wine 2 tablespoons - - - -
    oyster sauce 2 teaspoons 6.12 1.3104 0.162 0.03
    malt vinegar 2 teaspoons 2.1 0.09300000000000001 0.0 0.0
    white sugar 1 teaspoon 16.254 4.1992 0.0 0.0
    sesame oil 1/4 teaspoon 9.945 0.0 0.0 1.125
    chicken stock 1/3 cup 28.8 2.824 2.016 0.96
    spring onion 3 trimmed cut - - - -

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



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