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Black Bean Sauce for Stir Fries

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.3315
Energy (kCal)63.32
Carbohydrates (g)7.0753
Total fats (g)1.0587
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First stir fry the main ingredients you want (chicken, vegetables, etc). Set aside. | 2. Mix all the sauce ingredients. | 3. Pour in the bottom of the wok and stir constantly over high heat. | 4. Once it thickens, add back the stir fry ingredients and mix to coat. You can add a little extra water or soy sauce if it is too thick or you want to stretch it a little, based on how much stir fry you are making. | 5. The amounts shown here are generally enough when I'm making a main course stir fry to serve 2-3 people. Double as needed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cornstarch 2 teaspoons 20.32 4.8677 0.0139 0.0027
    water 2 tablespoons 0.0 0.0 0.0 0.0
    chicken broth 1/3 cup 26.04 0.63 3.7128 0.8736
    sherry 2 tablespoons - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    black bean paste 1 tablespoon - - - -
    dark sesame oil 1 teaspoon - - - -

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



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