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Qing Chao Cai Hua (Chinese Stir-Fried Cauliflower)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)616.32
Energy (kCal)8512.282
Carbohydrates (g)1599.9608
Total fats (g)144.28
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Divide cauliflower into florets, wash, blanch briefly in boiling water, and drain. | 2. Wash bell pepper, remove stem and seeds, and cut into thin slivers. | 3. Over highest heat, heat the empty wok, then add oil and swirl to heat. Add cauliflower and stir-fry briefly. Add bell pepper, sugar, salt, and MSG, tossing after each addition. | 4. Transfer to serving platter, and 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)
    cauliflower 300 8025.0 1595.37 616.32 89.88
    red bell pepper 1/2 - - - -
    vegetable oil 4 tablespoons 468.92800000000005 0.0 0.0 54.4
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    salt 1/4 teaspoon - - - -
    msg 1/4 teaspoon - - - -

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



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