RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	24.1897
Energy (kCal)	739.37
Carbohydrates (g)	41.2202
Total fats (g)	54.9691
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3890
Fatty acids, total polyunsaturated 17:1 (g)	0.0012
Fatty acids, total trans-monoenoic (g)	0.0003
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1255
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0004
Riboflavin (mg)	0.5609
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0001
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	5.4714
Tocopherol, delta (mg)	0.0008
Arginine (g)	1.4961
Proline (g)	1.1620
Fatty acids, total polyunsaturated 18:1 t (g)	0.0002
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7432
Adjusted Protein (g)	0.0000
Cystine (g)	0.2006
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	36.6391
Copper, Cu (mg)	0.3688
Maltose (g)	0.0044
Zinc, Zn (mg)	3.1935
Total lipid (fat) (g)	54.9691
Vitamin K (phylloquinone) (g)	656.8371
Cholesterol (mg)	89.4660
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0001
Menaquinone-4 (g)	0.0075
Phytosterols (mg)	122.5350
Folate, total (g)	220.1460
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0001
Vitamin A, IU (IU)	3050.5820
Energy (kcal)	739.3700
Fatty acids, total saturated 16:1 undifferentiated (g)	1.2216
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4687
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0017
Sugars, total (g)	23.3662
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0178
Vitamin C, total ascorbic acid (mg)	73.3006
Lutein + zeaxanthin (g)	3425.1500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0018
Vitamin B-12, added (g)	0.0000
Valine (g)	1.1134
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	84.1080
Fatty acids, total saturated 16:0 (g)	10.1898
Carbohydrate, by difference (g)	41.2202
Vitamin D (IU)	0.0500
Fructose (g)	0.6452
Fluoride, F (g)	0.4450
Aspartic acid (g)	2.0156
Tyrosine (g)	0.6952
Potassium, K (mg)	1281.3790
Fatty acids, total saturated 12:0 (g)	0.0568
Vitamin A, RAE (g)	156.6430
Serine (g)	0.9344
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8263
Fatty acids, total trans-polyenoic 22:4 (g)	0.0001
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0001
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.5087
Histidine (g)	0.6905
Isoleucine (g)	0.9586
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	7.3522
Water (g)	442.8166
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0001
Carotene, beta (g)	1812.6900
Sodium, Na (mg)	232.6020
Iron, Fe (mg)	5.6560
Energy (kJ)	3096.3660
Ash (g)	4.1053
Caffeine (mg)	0.0000
Glycine (g)	1.2907
Fatty acids, total trans-polyenoic (g)	0.0001
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	9.7422
Fatty acids, total polyunsaturated (g)	10.3878
Vitamin E (alpha-tocopherol) (mg)	2.2931
Sucrose (g)	13.7238
Vitamin B-6 (mg)	0.6131
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0025
Vitamin D3 (cholecalciferol) (g)	0.0025
Lysine (g)	1.7198
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.9236
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.8953
Folate, food (g)	220.1460
Fatty acids, total saturated 20:1 (g)	0.3367
Fatty acids, total monounsaturated (g)	24.0225
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0022
Fatty acids, total polyunsaturated 16:1 t (g)	0.0001
Fatty acids, total polyunsaturated 17:0 (g)	0.0003
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	31.2712
Fatty acids, total polyunsaturated 16:1 c (g)	0.0004
Fatty acids, total saturated (g)	16.4126
Vitamin B-12 (g)	0.7195
Calcium, Ca (mg)	260.7520
Fatty acids, total saturated 10:0 (g)	0.0340
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.2293
Glutamic acid (g)	3.6629
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	14.6850
Vitamin E, added (mg)	0.0000
Retinol (g)	4.4180
Leucine (g)	1.6081
Folate, DFE (g)	220.1460
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0001
Fiber, total dietary (g)	8.9125
Tryptophan (g)	0.2502
Threonine (g)	0.9368
Fatty acids, total polyunsaturated 18:1 c (g)	0.0026
Manganese, Mn (mg)	0.5707
Protein (g)	24.1897
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	22.4478
Betaine (mg)	0.1780
Phosphorus, P (mg)	326.1780
Tocopherol, gamma (mg)	0.0030

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Chinese and Mongolian >> Chinese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Use the highest flame for the stir frying process. | 2. Stir fry pork in 2 T oil until no longer pink; add chicken& do the same thing. | 3. Follow with shrimp. | 4. Remove to a sieve. | 5. Add a little more oil to the wok if needed and stir fry the scallions for a few seconds, then add the mushrooms& cabbage; stir fry to wilt cabbage, 2- 3 minutes. | 6. Stir in sauce. | 7. When it boils, thicken it with the binder. | 8. Stir cooked meats back in, followed by sesame oil. | 9. Set aside to drain and cool. | 10. Assemble in skins using beaten egg to seal. | 11. Deep fry at about 325°F until half cooked. | 12. (Can be frozen at this point. Defrost before continuing). | 13. When ready to serve, deep fry at 375 until golden brown and crisp. | 14. Blot well on paper towels. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1/4		shredded	426.384	0.0	15.7739	39.7694
chicken breast half	1	raw	shredded	-	-	-	-
shrimp	1/2		lb raw cut	1.775	0.0228	0.3402	0.0252
cabbage	1/2		shredded	11.125	2.5810000000000004	0.5696	0.0445
chinese mushroom	8 -10		shredded	-	-	-	-
scallion	3		shredded	96.0	22.02	5.49	0.57
chicken stock	1/3	cup		28.8	2.824	2.016	0.96
salt	1/2	tablespoon		-	-	-	-
sherry	3	tablespoons		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
vegetable oil				-	-	-	-
cornstarch			mixed	-	-	-	-
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
egg				-	-	-	-
egg				-	-	-	-

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

Cooking in progress....

Shanghai Spring Rolls (Or Egg Rolls)