RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	18.7703
Energy (kCal)	565.8455
Carbohydrates (g)	46.4664
Total fats (g)	36.136
Fatty acids, total saturated 20:0 (g)	0.0029
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4488
Fatty acids, total polyunsaturated 17:1 (g)	0.0091
Fatty acids, total trans-monoenoic (g)	0.0198
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1429
Fatty acids, total saturated 4:0 (g)	0.6224
Fatty acids, total trans (g)	0.0289
Riboflavin (mg)	0.7277
Tocopherol, beta (mg)	0.0140
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0053
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)	3.5055
Tocopherol, delta (mg)	0.0456
Arginine (g)	1.0821
Proline (g)	0.8916
Fatty acids, total polyunsaturated 18:1 t (g)	0.0175
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.4617
Adjusted Protein (g)	0.0000
Cystine (g)	0.2919
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	27.8658
Copper, Cu (mg)	0.5682
Maltose (g)	0.0000
Zinc, Zn (mg)	3.7314
Total lipid (fat) (g)	36.1360
Vitamin K (phylloquinone) (g)	436.9222
Cholesterol (mg)	335.6520
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0654
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	74.3395
Folate, total (g)	210.3040
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0167
Vitamin A, IU (IU)	14060.7275
Energy (kcal)	565.8455
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6411
Fatty acids, total saturated 14:1 (g)	0.0065
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3833
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	25.0826
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0553
Vitamin C, total ascorbic acid (mg)	56.7808
Lutein + zeaxanthin (g)	4209.5315
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0441
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0006
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)	82.9130
Fatty acids, total saturated 16:0 (g)	7.8896
Carbohydrate, by difference (g)	46.4664
Vitamin D (IU)	62.3200
Fructose (g)	1.3682
Fluoride, F (g)	3.9282
Aspartic acid (g)	1.9550
Tyrosine (g)	0.5511
Potassium, K (mg)	1615.9995
Fatty acids, total saturated 12:0 (g)	0.5587
Vitamin A, RAE (g)	940.5270
Serine (g)	1.0920
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7956
Fatty acids, total trans-polyenoic 22:4 (g)	0.0099
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0019
Fatty acids, total saturated 22:0 (g)	0.0049
Fatty acids, total saturated 14:0 (g)	2.0072
Histidine (g)	0.3863
Isoleucine (g)	0.8331
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0091
Niacin (mg)	3.2724
Water (g)	523.8744
Fatty acids, total saturated 8:0 (g)	0.2229
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0137
Carotene, beta (g)	6750.4010
Sodium, Na (mg)	992.4255
Iron, Fe (mg)	5.7447
Energy (kJ)	2372.8760
Ash (g)	6.5750
Caffeine (mg)	0.0000
Glycine (g)	0.6574
Fatty acids, total trans-polyenoic (g)	0.0091
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0091
Fatty acids, total saturated 18:2 undifferentiated (g)	5.0930
Fatty acids, total polyunsaturated (g)	5.7828
Vitamin E (alpha-tocopherol) (mg)	4.4118
Sucrose (g)	13.7609
Vitamin B-6 (mg)	0.6677
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3793
Vitamin D (D2 + D3) (g)	1.5200
Vitamin D3 (cholecalciferol) (g)	1.5200
Lysine (g)	1.1139
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0177
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	4178.8200
Starch (g)	0.9152
Pantothenic acid (mg)	1.9387
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)	0.0067
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3486
Folate, food (g)	210.3040
Fatty acids, total saturated 20:1 (g)	0.0340
Fatty acids, total monounsaturated (g)	11.7709
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.1822
Fatty acids, total polyunsaturated 16:1 t (g)	0.0023
Fatty acids, total polyunsaturated 17:0 (g)	0.0179
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0760
Choline, total (mg)	258.6415
Fatty acids, total polyunsaturated 16:1 c (g)	0.1517
Fatty acids, total saturated (g)	16.2129
Vitamin B-12 (g)	0.6783
Calcium, Ca (mg)	248.4995
Fatty acids, total saturated 10:0 (g)	0.5061
Galactose (g)	0.1213
Tocotrienol, gamma (mg)	0.0076
Alanine (g)	0.9519
Glutamic acid (g)	2.6491
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0008
Carotene, alpha (g)	2225.2920
Vitamin E, added (mg)	0.0000
Retinol (g)	284.8480
Leucine (g)	1.3019
Folate, DFE (g)	210.3040
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0091
Fiber, total dietary (g)	9.8257
Tryptophan (g)	0.2095
Threonine (g)	0.7940
Fatty acids, total polyunsaturated 18:1 c (g)	2.5798
Manganese, Mn (mg)	1.0842
Protein (g)	18.7703
Cryptoxanthin, beta (g)	6.8650
Fatty acids, total saturated 18:1 undifferentiated (g)	10.7706
Betaine (mg)	2.0976
Phosphorus, P (mg)	351.0100
Tocopherol, gamma (mg)	0.3866

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. Combine sauce ingredients and bring to a boil. Cook till thickened. Keep warm. | 2. Heat skillet or wok with 1 1/2 T oil over high heat. | 3. Add garlic and stir for 10 seconds. | 4. Add carrot, bamboo shoots and mushrooms and stir for 1 minute. | 5. Add remaining vegetables and continue stirring for another minute. | 6. Add sugar, sesame oil, salt and stock. Cover and cook 1 minute. | 7. Add cornstarch and stir to thicken. | 8. Mound on a platter. | 9. Combine eggs, salt and pepper. | 10. Heat a large, non-stick skillet with 1 t oil, pour eggs in pan and make a thin omelet. | 11. To serve, lay omelet over vegetables on platter and cover with sauce. | 12. Cut into wedges like a pie. | 13. I served this over cooked rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
tabasco sauce	1/2	teaspoon		-	-	-	-
vinegar	1 1/2	1/2		4.6935	0.2079	0.0	0.0
sugar	2 1/2	teaspoons		45.885	11.477	0.0	0.0
ketchup	1 1/2	1/2		-	-	-	-
stock	1/4	cup		42.84	4.6683	1.5813	2.0223
cornstarch	3/4	teaspoon		7.62	1.8254	0.0052	0.001
oil	1 1/2	1/2		168.192	0.0	0.0538	19.1002
garlic clove	2		chopped	-	-	-	-
carrot	1/2	cup	shredded	26.24	6.1312	0.5952	0.1536
bamboo shoot	1/2	cup	shredded	20.385	3.926	1.963	0.2265
mushroom	1/2	cup	shredded	-	-	-	-
celery	1/4	cup	shredded	4.04	0.7499	0.1742	0.0429
zucchini	1/2	cup	shredded	10.54	1.9282	0.7502	0.1984
bean sprout	1/2	cup		-	-	-	-
scallion	2		shredded	64.0	14.68	3.66	0.38
sugar	1	teaspoon		45.885	11.477	0.0	0.0
sesame oil	1 1/2	1/2		59.67	0.0	0.0	6.75
salt	1	teaspoon		-	-	-	-
stock	1/2	cup		42.84	4.6683	1.5813	2.0223
cornstarch	1	teaspoon		7.62	1.8254	0.0052	0.001
oil	1	teaspoon		168.192	0.0	0.0538	19.1002
egg	2		beaten	108.68	0.5472	9.5456	7.2276
salt	1/2	teaspoon		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033

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

Cooking in progress....

Vegetable Surprise (Stir Fry)