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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tbs peanut oil in a saucepan and sauté the chopped garlic for 10 seconds. add the cooked rice and salt and toss to mix. Heat through, remove from heat and set aside. | 2. In a separate saucepan, heat th 2 tbs sesame oil and 1 tbs peanut oil and saute the ginger and grated garlicfor 15 seconds over medium heat. | 3. Add the celery, green beans and carrot and stir-fry over high heat for 2-3 minutes. Add the bean sprouts and bamboo shoots and stir for 1 minute. | 4. Stir in the rice, spring onions and green capsicum and toss to mix. Stir-fry for one minute. | 5. Add the vegetable stock, soy sauce and salt. Continue to stir over high heat for 1-2 minutes until the stock is absorbed, Garnish with coriander leaves and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	1		chopped	-	-	-	-
grain rice	3	cups	cooked	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
sesame oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	2		grated	-	-	-	-
ginger	1		peeled grated	-	-	-	-
celery	2	stalks	cut	20.48	3.8016	0.8832	0.2176
green bean	100		cut	3100.0	697.0	183.0	22.0
carrot	1		grated	52.48	12.2624	1.1904	0.3072
bean sprout	1	cup		-	-	-	-
bamboo shoot	140		sliced	5707.8	1099.28	549.64	63.42
spring onion	2		chopped	-	-	-	-
green capsicum	1		sliced	-	-	-	-
clear vegetable stock	1/4	cup		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
salt	1/2	teaspoon		-	-	-	-
coriander leaf	1	tablespoon		0.23	0.0367	0.0213	0.0052

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