RecipeDB

Cooking in progress....

Chinese Stir-Fry Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.6344
Energy (kCal)1140.89
Carbohydrates (g)222.1339
Total fats (g)11.3253
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare egg noodles as per directions, drain and set aside. | 2. Heat a wok over high head, add onions, ginger and stir fry for 3 minutes or until onion is soft. | 3. Add carrots, bok choy, red pepper, broccoli and mushrooms and stir fry for 2 minutes. | 4. Add water, soy sauce, oyster sauces and stir fry for a further 3 minutes. | 5. Add cornflour mixture and cook, stirring for 2-3 minutes or until sauce boils and thickens. | 6. Plate noodles and top with stirfry mix. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg noodle 220 g 844.8 156.79399999999998 31.151999999999997 9.767999999999999
    onion 2 sliced 128.0 29.888 3.52 0.32
    ginger 1 tablespoon minced 4.8 1.0662 0.1092 0.045
    carrot 2 sliced 104.96 24.5248 2.3808 0.6144
    baby bok choy 1 halved - - - -
    red pepper 1 chopped 1.25 0.2753 0.0584 0.0138
    broccoli 1 cup chopped 30.94 6.0424 2.5662 0.3367
    shiitake mushroom 1 cup chopped - - - -
    water 1/3 cup 0.0 0.0 0.0 0.0
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    oyster sauce 1 tablespoon 9.18 1.9656 0.243 0.045
    cornflour 2 teaspoons blended - - - -
    water 1 tablespoon 0.0 0.0 0.0 0.0

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



    Similar Recipes by Processes Similar Recipes by Category Composition