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Stir Fried Chinese Greens

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.1885
Energy (kCal)181.7335
Carbohydrates (g)32.4665
Total fats (g)2.0754
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl, combine the broth with the oyster sauce, wine, soy sauce, sugar and salt. | 2. Set a large wok over high heat. When it's hot, add the oil and swirl to coat. After 20 seconds, add the scallions, garlic and ginger and stir-fry for 30 seconds. | 3. Add the choy sum and stir-fry for 2 minutes; press it against the wok, then stir and press again. | 4. Add the sauce in the bowl and bring to a boil, then cover and simmer for 3 minutes. | 5. Add the cornstarch mixture and continue stir-frying until the sauce thickens, about 15 seconds. Transfer the greens to a small platter and serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 1/2 cup 39.06 0.945 5.5692 1.3104
    oyster sauce 1 tablespoon 9.18 1.9656 0.243 0.045
    white wine 1 tablespoon - - - -
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    sugar 1/4 teaspoon 4.5885 1.1477 0.0 0.0
    salt 1/4 teaspoon - - - -
    peanut oil vegetable 1 tablespoon - - - -
    scallion 3 cut 96.0 22.02 5.49 0.57
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    ginger 1 teaspoon minced 1.6 0.3554 0.0364 0.015
    choy sum 1 sliced - - - -
    cornstarch 1 teaspoon mixed 10.16 2.4339 0.0069 0.0013
    cold water 1 tablespoon 0.0 0.0 0.0 0.0

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



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