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Chinese Baby Corn and Peppers

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.3801
Energy (kCal)66.105
Carbohydrates (g)11.733
Total fats (g)1.3125
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a one-quart microwavable casserole, combine all the ingredients except the cornstarch, sesame oil and vinegar. | 2. Stir to coat well, cover and microwave on high heat 4 to 5 minutes; stir once halfway through cooking. | 3. In a small bowl, combine the corstarch with 1 tablespoon of water, stirring to dissolve the cornstarch completely. | 4. Add it to the vegetable mixture along with the sesame oil and vinegar. Stir well, then cook 1 to 2 minutes more, until the sauce is thickened. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 1 cup cut - - - -
    green bell pepper 1 cup cut - - - -
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    baby corn 1 can drained - - - -
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    chicken bouillon granule 1 teaspoon - - - -
    water 3 tablespoons 0.0 0.0 0.0 0.0
    sherry 1 tablespoon - - - -
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    cornstarch 1 teaspoon 10.16 2.4339 0.0069 0.0013
    sesame oil 1/4 teaspoon 9.945 0.0 0.0 1.125
    vinegar 1 teaspoon 1.05 0.0465 0.0 0.0

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



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