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Chinese Hot and Sour Pork Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)76.5203
Energy (kCal)1356.187
Carbohydrates (g)103.7176
Total fats (g)69.1557
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring stock to a simmer. | 2. Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute. | 3. Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu. | 4. Simmer 5 minute. | 5. Mix cornstarch with 2 tablespoons water and add. | 6. Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil. | 7. Serve with a garnish of chopped scallions. | 8. NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken stock 8 cups 691.2 67.77600000000001 48.38399999999999 23.04
    pork 1/4 lb julienned lean 426.384 0.0 15.7739 39.7694
    garlic red chile paste 2 tablespoons - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    white pepper 3/4 teaspoon ground 5.327999999999999 1.235 0.1872 0.0382
    egg substitute 1/2 cup - - - -
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    bamboo shoot 1/2 cup julienned 20.385 3.926 1.963 0.2265
    water chestnut 1/2 cup sliced - - - -
    carrot 1/2 cup julienned 26.24 6.1312 0.5952 0.1536
    shiitake mushroom 1 cup sliced - - - -
    straw mushroom 1 cup 58.24 8.4448 6.9706 1.2376
    cake tofu 1 package - - - -
    white vinegar 1/4 cup 10.71 0.0238 0.0 0.0
    sesame oil 1 teaspoon 39.78 0.0 0.0 4.5
    black fungus 1/4 cup soaked - - - -
    scallion chopped - - - -

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



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