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Chinese Braised Kabocha Squash

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.9114
Energy (kCal)435.7245
Carbohydrates (g)40.6562
Total fats (g)28.9123
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in 12 inch skillet over medium-high heat. | 2. Add ginger, garlic and scallions and cook until fragrant (2 minutes). Add stock, soy sauce, mirin and sugar. Bring to a simmer. | 3. Add squash and cook, turning once, until softened (about 8 minutes). Reduce heat to low, cover, and cook until tender, turning once to evenly glaze (15-20 minutes). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    canola oil 2 tablespoons 247.52 0.0 0.0 28.0
    ginger 1 piece minced - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    scallion 3 minced 96.0 22.02 5.49 0.57
    vegetable stock 1/4 cup 2.7625 0.5138 0.1326 0.0387
    soy sauce 3 tablespoons 25.44 2.3664 3.9072 0.2736
    mirin 1 tablespoon - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    kabocha squash 1/2 peeled seeded cut - - - -

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



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