RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.0
Energy (kCal)	174.32
Carbohydrates (g)	35.4612
Total fats (g)	0.9252
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0273
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3181
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0263
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3938
Proline (g)	0.2607
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.2960
Adjusted Protein (g)	0.0000
Cystine (g)	0.0640
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.5320
Copper, Cu (mg)	0.3398
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9000
Total lipid (fat) (g)	0.9252
Vitamin K (phylloquinone) (g)	25.4520
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	26.2000
Folate, total (g)	65.0000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	543.0400
Energy (kcal)	174.3200
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0099
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0514
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0014
Sugars, total (g)	7.2496
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0640
Vitamin C, total ascorbic acid (mg)	14.7440
Lutein + zeaxanthin (g)	75.6000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0014
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2018
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)	64.5200
Fatty acids, total saturated 16:0 (g)	0.1394
Carbohydrate, by difference (g)	35.4612
Vitamin D (IU)	0.0000
Fructose (g)	2.0640
Fluoride, F (g)	1.7600
Aspartic acid (g)	0.5157
Tyrosine (g)	0.1419
Potassium, K (mg)	611.6400
Fatty acids, total saturated 12:0 (g)	0.0061
Vitamin A, RAE (g)	26.9600
Serine (g)	0.2252
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2148
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0100
Histidine (g)	0.1095
Isoleucine (g)	0.1811
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.5414
Water (g)	308.7716
Fatty acids, total saturated 8:0 (g)	0.0008
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	316.0000
Sodium, Na (mg)	6583.8000
Iron, Fe (mg)	1.5048
Energy (kJ)	726.4400
Ash (g)	18.8564
Caffeine (mg)	0.0000
Glycine (g)	0.1878
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2400
Fatty acids, total polyunsaturated (g)	0.2701
Vitamin E (alpha-tocopherol) (mg)	0.2632
Sucrose (g)	1.6320
Vitamin B-6 (mg)	0.3171
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2521
Beta-sitosterol (mg)	0.1600
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4324
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1122
Folate, food (g)	65.0000
Fatty acids, total saturated 20:1 (g)	0.0022
Fatty acids, total monounsaturated (g)	0.2086
Stigmasterol (mg)	0.2400
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	28.0640
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1896
Vitamin B-12 (g)	0.5904
Calcium, Ca (mg)	106.0000
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1784
Glutamic acid (g)	1.1901
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2.8800
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3067
Folate, DFE (g)	65.0000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	4.0000
Tryptophan (g)	0.0699
Threonine (g)	0.1680
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.8329
Protein (g)	8.0000
Cryptoxanthin, beta (g)	16.1600
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1918
Betaine (mg)	14.4640
Phosphorus, P (mg)	165.6800
Tocopherol, gamma (mg)	0.0000

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. Cut the vegetables as big or as little as you like. | 2. I like chunky stir fries so I keep the pieces pretty big. | 3. In a Wok over med-high heat, saute the onion and garlic in a few teaspoons of sesame oil and sunflower oil. | 4. Once the onion and garlic are softened, add the purple onion and the peppers. | 5. Saute for about 5 minutes. | 6. Add the courgette, broccoli, peas, and mushrooms. | 7. Add ground black pepper and salt lightly, this will bring out the natural juices. | 8. Add the oyster sauce and soy sauce. | 9. Stir into the ingredients and lower the heat to med-low. | 10. Cover and wait for about 4-5 minutes. | 11. Sprinkle lightly with sesame oil and stir. | 12. Add a few dashes of cayenne pepper and garlic powder. | 13. Follow the instructions for the egg noodles. | 14. Usually you only need to put them in boiling water, not on a flame, for about 4 minutes. | 15. Drain. | 16. Combine the egg noodles with the stirfry. | 17. Garnish with green onions and coriander. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	1		chopped	-	-	-	-
ginger	2	tablespoons	chopped	9.6	2.1324	0.2184	0.09
sesame oil				-	-	-	-
sunflower oil				-	-	-	-
purple onion	1		chopped	-	-	-	-
red pepper strip	1/2		sweet	-	-	-	-
yellow pepper	1/2		sweet	-	-	-	-
green pepper strip	1/2		sweet	-	-	-	-
courgette	1/2			-	-	-	-
broccoli floret	1	cup		-	-	-	-
sugar snap pea	1	cup		-	-	-	-
mushroom	1	cup	cut	-	-	-	-
oyster sauce	1/2	cup		73.44	15.7248	1.944	0.36
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
black pepper			coarse ground	-	-	-	-
cayenne pepper	1	dash		-	-	-	-
garlic powder				-	-	-	-
green onion			chopped	-	-	-	-
coriander leaf	1/2	cup		1.84	0.2936	0.1704	0.0416
sesame oil	1	dash		-	-	-	-
chinese egg noodle		cooking		-	-	-	-

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

Cooking in progress....

Vegilicious Stir-Fry With Chinese Egg Noodles