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Stir-Fry Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.2516
Energy (kCal)240.2925
Carbohydrates (g)28.3818
Total fats (g)4.8754
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients except cornstarch. | 2. Place cornstarch in a separate bowl and slowly whisk in everything else until desired consistency. | 3. When your stir-fried vegetables are done, pour the sauce in and stir from the bottom, keeping the wok or pan at a higher heat. | 4. In a few minutes the sauce will thicken. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    water 1 cup 0.0 0.0 0.0 0.0
    ginger 1 -3 teaspoon grated 0.0 0.0 0.0 0.0
    garlic clove 2 - - - -
    sesame oil 1 teaspoon 39.78 0.0 0.0 4.5
    honey 1 tablespoon - - - -
    cider vinegar 1 1/2 1/2 75.285 3.3341 0.0 0.0
    sherry wine 2 tablespoons - - - -
    cornstarch 3 tablespoons 91.44 21.9048 0.0624 0.012

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



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