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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a food processor grate the cauliflower into small pieces, if you do not have a food processor you can grate by hand. | 2. Place the grated cauliflower in a microwaveable bowl and microwave on full for 4 minutes, and leave aside until later. | 3. In a cup or bowl combine 2 tablespoons of soy sauce with the sesame oil and black pepper. In another bowl whisk the egg with half a tablespoon of soy sauce. Leave both aside. | 4. Now heat the olive oil in a wok or large pan. When hot, add the asparagus, peppers, shallot, and garlic and stir continuously for 2 minutes. Tip the vegetables in a bowl ready to put back in the pan. | 5. Leaving the heat on high still, add the egg to the pan and stir quickly, then as the eggs scrambles throw back in the vegetables with the chilli, cauliflower, spring onion and soy sauce mixture. Continue to cook and stir constantly for another 2 to 3 minutes, allowing all the flavours to fuse through and vegetable to cook evenly, then serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	400			10700.0	2127.16	821.76	119.84
asparagus	250		chopped	22679.6455	4399.8512	2494.761	136.0779
bell pepper	2		chopped	-	-	-	-
shallot	1		diced	115.2	26.88	4.0	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
spring onion	1		chopped	-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
sesame oil	1/2	tablespoon		60.111999999999995	0.0	0.0	6.8
soy sauce	2 1/2	1/2		21.2	1.972	3.2560000000000002	0.228
egg	1			71.5	0.36	6.28	4.755
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

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