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Pork and Gai Larn Stir-Fry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)101.5984
Energy (kCal)621.78
Carbohydrates (g)11.272
Total fats (g)16.3312
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse noodles under hot water; drain. | 2. Transfer to a large bowl, separate noodles with a fork. | 3. Heat half of the oil in a wok or large frying pan; stir-fry pork, in batches, until browned and cooked through. | 4. Heat remaining oil in same wok; stir-fry onion and garlic until onion softens. | 5. Return pork to wok with combined sauces and gai larn; stir-fry until gai larn is just tender. | 6. Add noodles, toss gently until heated through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    singapore noodle 500 g 445.0 0.0 99.0 2.5
    peanut oil 1 tablespoon 119.34 0.0 0.0 13.5
    pork fillet 750 g sliced 445.0 0.0 99.0 2.5
    yellow onion 1 sliced - - - -
    garlic clove 3 crushed 445.0 0.0 99.0 2.5
    oyster sauce 1/3 cup 48.96 10.4832 1.296 0.24
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    gai lan coarsely 1 kg trimmed chopped 445.0 0.0 99.0 2.5

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



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