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Suan La Bai Cai (Hot and Sour Cabbage)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.0164
Energy (kCal)1436.002
Carbohydrates (g)305.8266
Total fats (g)22.9186
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Separate the cabbage leaves and cut them lengthwise. In a small bowl, combine the vinegar, soy sauce, sesame oil, sugar, and salt, then set aside. | 2. Heat up the vegetable oil in a wok or heavy skillet over high heat until it is very hot. Add the chilies, ginger, and szechuan peppercorns and stir-fry for 10 seconds. Add the bell pepper and stir-fry for 30 seconds. | 3. Add the cabbage and stir-fry for two minutes, or until all the leaves are wilted. Pour the vinegar mixture into the wok and let simmer for 1 minute, then serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    napa cabbage 1 - - - -
    black vinegar 3 tablespoons - - - -
    soy sauce 3 tablespoons 25.44 2.3664 3.9072 0.2736
    sesame oil 2 teaspoons 79.56 0.0 0.0 9.0
    sugar 1 1/2 1/2 1208.97 302.394 0.0 0.0
    salt 1/2 teaspoon - - - -
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    red chilies 3 chopped - - - -
    ginger 1 tablespoon minced 4.8 1.0662 0.1092 0.045
    szechuan peppercorn 1/2 teaspoon - - - -
    red bell pepper 1 diced - - - -

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



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