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Stir Fried Zucchini with Oyster Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.2312
Energy (kCal)276.3145
Carbohydrates (g)6.4991
Total fats (g)28.023
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. *These are the same mushrooms used in mu shu pork. | 2. They are variously called tree ears or wood ears. | 3. Pour boiling water over them and let soak for 15 minutes. | 4. Remove tough stems with a knife and julienne. | 5. They swell up to about four times their original size when soaked so it takes very little to make 1/4 cup! | 6. Be sure to remove the stems because they are extremely tough. | 7. If using cucumber, peel and remove seeds. | 8. Zucchini just needs to be washed. | 9. Slice or julienne. | 10. Or cut in finger sized pieces. | 11. Heat oil with salt in wok or skillet over high heat; add garlic and stir for a few seconds for aroma. | 12. Add cucumber& wood ears; stir fry 1 minutes Stir in sauce. | 13. Cover& simmer 1 minutes Thicken slightly with cornstarch mixture. | 14. Stir in a few drops of sesame oil. | 15. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 1 2.31 0.3421 0.2981 0.044000000000000004
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    salt 1/2 teaspoon cut - - - -
    sugar 1/4 teaspoon 4.5885 1.1477 0.0 0.0
    oyster sauce 1 tablespoon 9.18 1.9656 0.243 0.045
    sherry 1/2 tablespoon - - - -
    chicken stock 1/4 cup 21.6 2.1180000000000003 1.5119999999999998 0.72
    wood ear mushroom black 1/4 cup soaked shredded soaked shredded - - - -
    cornstarch mixed - - - -
    sesame oil 3 -5 drop - - - -

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



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