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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and dice carrot, onion,cauliflower and broccoli. | 2. Heat wok half filled with salted water, add vegetables and boil for ten minutes. | 3. Drain vegetables and put to side. | 4. Heat wok with 1 dessert spoon of oil, added chicken plus the sauces, garlic, ginger and half teaspoon of salt. | 5. Cook chicken until tender then add vegetables to meat. | 6. Add bean sprouts. | 7. Cover with warm water and bring to boil. | 8. When boiling have cornflour mixed with about quarter cup of water and stir into mixture. | 9. Cook a minute more then serve with noodles. | 10. Cook noodles as per instructions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	8	ounces	diced	482.8	0.2947	41.548	33.6147
onion	1			64.0	14.944	1.76	0.16
carrot	1			29.52	6.8976	0.6696	0.1728
broccoli	1			30.94	6.0424	2.5662	0.3367
cauliflower	1			26.75	5.3179	2.0544	0.2996
bean sprout	2	ounces		50.4333	0.0	11.22	0.2833
oyster sauce	1	tablespoon		9.18	1.9656	0.243	0.045
black bean sauce	1	tablespoon		50.4333	0.0	11.22	0.2833
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
cornflour	2	teaspoons		50.4333	0.0	11.22	0.2833
chinese noodle	8	ounces		796.0538	195.2486	0.3629	0.1361
peanut oil				-	-	-	-
salt				-	-	-	-
garlic	1	teaspoon	crushed	4.172	0.9257	0.1781	0.013999999999999999
ginger	1	teaspoon	crushed	1.6	0.3554	0.0364	0.015

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