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Pork Tenderloin Stir-Fry With Tangerines and Chili Sauce

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)46.2919
Energy (kCal)1054.9395
Carbohydrates (g)56.2505
Protein (g)108.0985
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork tenderloin 1 1/4 trimmed cut cut 666.4015 25.9281 101.9202 17.192
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    sesame oil 2 tablespoons divided 240.44799999999998 0.0 0.0 27.2
    ginger 1 tablespoon minced peeled 4.8 1.0662 0.1092 0.045
    tangerine 4 tangerines unpeeled cut - - - -
    asian chili sauce 1/4 cup sweet - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    chinese five spice powder 1/4 teaspoon - - - -
    baby bok choy 6 cut discarded - - - -
    green onion 5 sliced divided 95.85 20.377 3.4435 1.6685

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



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