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Spicy Kung Pao Scallops and Orange Rice

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)75.1193
Energy (kCal)2167.7946
Carbohydrates (g)235.9036
Protein (g)147.9969
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bay scallop 1 503.2011 24.5254 93.1149 3.8080000000000003
    sherry 2 tablespoons - - - -
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    spicy szechuan oil 1 teaspoon - - - -
    sesame oil 1 teaspoon 39.78 0.0 0.0 4.5
    hoisin sauce 1 tablespoon 35.2 7.0528 0.5296 0.5424
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    ginger 1 tablespoon minced 4.8 1.0662 0.1092 0.045
    garlic 3 cloves minced 13.41 2.9754 0.5724 0.045
    red pepper 2 cut 2.5 0.5506 0.1169 0.0275
    scallion 1 bunch trimmed cut - - - -
    peanut 1/2 cup roasted 413.91 11.7749 18.834 35.9452
    sesame oil 2 teaspoons 39.78 0.0 0.0 4.5
    rice 1 cup converted 678.95 141.0625 13.949000000000002 5.92
    chicken broth 1 cup 78.12 1.89 11.1384 2.6208
    orange juice 1 cup 111.6 25.791999999999998 1.736 0.496
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    salt - - - -
    orange zest 1/2 teaspoon 0.97 0.25 0.015 0.002

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



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