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Basic Chinese Sauce for Stir Fry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.7604
Energy (kCal)54.48
Carbohydrates (g)1.8968
Total fats (g)4.8592
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix cornflour and water together to form a smooth paste. | 2. Add everything else to the paste and mix well- it will take a little while for the sugar to dissolve. | 3. Add to meat and/or veg after stir-frying& heat until the sauce has thickened. | 4. Serve immediately with rice or noodles. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dark soy sauce 2 tablespoons - - - -
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    rice wine 1 tablespoon - - - -
    dark brown sugar 1 teaspoon - - - -
    cornflour 2 teaspoons - - - -
    water 2 tablespoons 0.0 0.0 0.0 0.0
    water 4 teaspoons used 46.0 1.1079999999999999 0.45799999999999996 4.768

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



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