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Stir-Fried Asian Vegetables

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.2273
Energy (kCal)421.1169
Carbohydrates (g)48.171
Total fats (g)18.1758
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended. | 2. Set aside. | 3. Heat oil in a wok or large nonstick skillet over high heat. | 4. Add carrot, celery, and onion; stir-fry 2 minutes. | 5. Add snow peas, corn, and mushrooms; stir-fry 2 minutes. | 6. Add broth mixture; stir-fry 1 minute or until thick and bubbly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 3/4 cup 58.59 1.4175 8.3538 1.9656
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    carrot 1 cup sliced 52.48 12.2624 1.1904 0.3072
    celery 1 cup sliced 16.16 2.9997 0.6969 0.1717
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    snow pea 1 1/2 cups trimmed - - - -
    baby corn 1 can drained - - - -
    straw mushroom 1 can drained 87.3163 12.6609 10.4507 1.8555

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



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