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Vegetable Kung Pao with Broccoli and Peanuts

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)175.7408
Energy (kCal)2132.4739
Carbohydrates (g)92.9304
Protein (g)72.5967
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)
    tofu 1 1/2 cut firm 61.2349 1.1822 7.3439 3.7081
    broccoli 1 trimmed peeled 30.94 6.0424 2.5662 0.3367
    peanut oil 5 1/2 tablespoons 656.37 0.0 0.0 74.25
    scallion 3 tablespoons minced 32.0 7.34 1.83 0.19
    garlic 2 tablespoons minced 25.33 5.6202 1.0812 0.085
    ginger 2 tablespoons minced 9.6 2.1324 0.2184 0.09
    chili paste 1 teaspoon - - - -
    scallion 1 cup 32.0 7.34 1.83 0.19
    water chestnut 1 1/2 cups sliced - - - -
    chicken broth 1 cup 78.12 1.89 11.1384 2.6208
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    rice wine 3 1/2 1/2 - - - -
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    sesame oil 1 teaspoon 39.78 0.0 0.0 4.5
    black vinegar 1 tablespoon - - - -
    cornstarch 1 1/2 1/2 45.72 10.9524 0.0312 0.006
    peanut 1 1/4 1/4 roasted 1034.775 29.4372 47.085 89.863

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



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