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Stir Fry Zucchini and Carrots

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.9012
Energy (kCal)94.43
Carbohydrates (g)21.3337
Total fats (g)0.6165
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Zucchini: Slim, small zucchini will taste best. larger and usually older zucchini tend to have a bitter after-taste. | 2. Carrots: Skinny carrots are the younger roots and usually taste sweeter. | 3. Mix cornstarch with water and set aside. Heat oil in stir fry pan, wok or heavier skillet over medium high heat. Stir fry carrots for 1 minute and then add zucchini. Continue stirring for about 2 minutes. (Adjust cooking times according to the temperature you feel comfortable cooking with.). | 4. Add stir fry sauce and stir well. Stir cornstarch mixture well before adding to vegetables. Stir until sauce is thickened and serve immediately. | 5. Sauces with lemon or orange flavors, if available, may be alternate stir fry sauces to try. A side dish for Western foods too. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cornstarch 1 teaspoon 10.16 2.4339 0.0069 0.0013
    water 2 tablespoons 0.0 0.0 0.0 0.0
    cooking oil 2 tablespoons - - - -
    carrot 3 peeled cut 75.03 17.5314 1.7019 0.4392
    zucchini 4 cut sliced 9.24 1.3684 1.1924 0.17600000000000002
    stir fry sauce 4 tablespoons - - - -

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



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