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Chinese Style Spicy Eggplants With Pork

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.2471
Energy (kCal)558.4449
Carbohydrates (g)29.5339
Total fats (g)43.1713
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blanch eggplants in boiling water or deep fry them in oil. | 2. Drain and set eggplants aside. | 3. Mix all ingredients of the sauce together. | 4. Sautee garlic and ginger in 1 tbsp of oil. | 5. Add minced pork and stir fry until done. | 6. Add eggplants, leek/scallion and sauce mixture into the pan. | 7. Bring to boil. | 8. Serve with rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 3 ounces ground 319.788 0.0 11.8305 29.826999999999998
    eggplant 5 ounces 35.4369 8.3348 1.3891 0.2551
    leek 1 chopped 54.29 12.5935 1.335 0.267
    garlic 1 tablespoon chopped 12.665 2.8101 0.5406 0.0425
    ginger 1 tablespoon chopped 4.8 1.0662 0.1092 0.045
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    chili bean sauce 1 1/2 1/2 - - - -
    cornstarch 1 teaspoon 10.16 2.4339 0.0069 0.0013
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    water 6 tablespoons 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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