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Asian (Chinese) Tabbouleh

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.7342
Energy (kCal)714.8585
Carbohydrates (g)47.3354
Total fats (g)57.7184
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse bulgar wheat several times, then pour boiling water over it, stir and put in the refrigerator for 30 minutes. The bulgar will soak up most of the water after 30 minutes but if it doesn't, drain it to make sure there is no longer any water present. | 2. Add all of the other ingredients into the soaked bulgar wheat. | 3. Put the tabbouleh into the refrigerator for an hour or so tossing every now and then. | 4. Serve in place of a salad or use to make Asian (Chinese) tabbouleh cabbage rolls (no frying or cooking) in place of egg rolls. | 5. As always, if you prefer fresh mushrooms or fresh bean sprouts (mung) please use those. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bulgar wheat 1 cup - - - -
    water 2 cups boiling 0.0 0.0 0.0 0.0
    water chestnut 1 can chopped - - - -
    bean sprout 1 can drained - - - -
    mushroom 1 can sliced drained - - - -
    green onion 8 chopped 153.36 32.6032 5.5096 2.6696
    carrot 1 grated 29.52 6.8976 0.6696 0.1728
    garlic clove 2 chopped - - - -
    gingerroot 2 tablespoons grated 9.6 2.1324 0.2184 0.09
    soy sauce 4 tablespoons 33.92 3.1552 5.2096 0.3648
    sesame oil 4 tablespoons roasted 480.89599999999996 0.0 0.0 54.4
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    napa cabbage leaf - - - -

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



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