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Ma La Suan Huang Gua (Hot and Sour Cucumber)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)170.3024
Energy (kCal)4142.944
Carbohydrates (g)944.5888
Total fats (g)55.8912
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash cucumber, cut in half lengthwise, slice 1/4-inch thick on the diagonal. | 2. Place sichuan peppercorns in heat-proof bowl. Thinly slice dried chilies. | 3. Heat empty wok over highest eat. Add 1 T oil and swirl. Add cucumbers and stir-fry. Add chilies, vinegar, salt, soy sauce, and chili flakes, tossing after each addition. Transfer to serving dish. | 4. Reheat the same wok, add 2nd T oil and heat. Turn off heat, pour oil over sichuan peppercorns to make flavored oil. Pour oil and peppercorns over cucumbers. | 5. Serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 250 3900.0 943.8 169.0 28.6
    red chilies 4 - - - -
    salt 1/4 teaspoon - - - -
    rice vinegar 1 tablespoon - - - -
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    red chili pepper flake 1/4 teaspoon - - - -
    szechuan peppercorn 1/4 teaspoon - - - -
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2

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



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