RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.7958
Energy (kCal)	140.9362
Carbohydrates (g)	12.0522
Total fats (g)	9.4269
Fatty acids, total saturated 20:0 (g)	0.0587
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8436
Fatty acids, total polyunsaturated 17:1 (g)	0.0003
Fatty acids, total trans-monoenoic (g)	0.0027
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0002
Fatty acids, total trans (g)	0.0356
Riboflavin (mg)	0.0832
Tocopherol, beta (mg)	0.0105
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1963
Tocopherol, delta (mg)	0.0897
Arginine (g)	0.2387
Proline (g)	0.1774
Fatty acids, total polyunsaturated 18:1 t (g)	0.0027
Campesterol (mg)	21.6900
Glucose (dextrose) (g)	0.3927
Adjusted Protein (g)	0.0000
Cystine (g)	0.0477
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.0061
Copper, Cu (mg)	0.0827
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5331
Total lipid (fat) (g)	9.4269
Vitamin K (phylloquinone) (g)	20.0800
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.8305
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.2940
Folate, total (g)	12.5928
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	333.0925
Energy (kcal)	140.9362
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0210
Fatty acids, total saturated 14:1 (g)	0.0009
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0422
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.9385
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0038
Vitamin C, total ascorbic acid (mg)	17.6096
Lutein + zeaxanthin (g)	87.2387
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1514
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	35.3208
Fatty acids, total saturated 16:0 (g)	0.4361
Carbohydrate, by difference (g)	12.0522
Vitamin D (IU)	0.0000
Fructose (g)	0.3810
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.3221
Tyrosine (g)	0.0930
Potassium, K (mg)	282.1675
Fatty acids, total saturated 12:0 (g)	0.0032
Vitamin A, RAE (g)	16.5535
Serine (g)	0.1533
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1424
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0299
Fatty acids, total saturated 14:0 (g)	0.0022
Histidine (g)	0.0741
Isoleucine (g)	0.1359
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.1237
Water (g)	56.0956
Fatty acids, total saturated 8:0 (g)	0.0003
Tocotrienol, delta (mg)	0.0009
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	189.8327
Sodium, Na (mg)	1763.8073
Iron, Fe (mg)	1.1668
Energy (kJ)	589.3733
Ash (g)	5.3061
Caffeine (mg)	0.0000
Glycine (g)	0.1296
Fatty acids, total trans-polyenoic (g)	0.0329
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.8372
Fatty acids, total polyunsaturated (g)	2.6809
Vitamin E (alpha-tocopherol) (mg)	1.9157
Sucrose (g)	2.9380
Vitamin B-6 (mg)	0.2511
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0005
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1613
Beta-sitosterol (mg)	37.2500
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2477
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0329
Fatty acids, total polyunsaturated 15:0 (g)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0451
Folate, food (g)	12.5928
Fatty acids, total saturated 20:1 (g)	0.1188
Fatty acids, total monounsaturated (g)	5.7526
Stigmasterol (mg)	0.3900
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.6829
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0001
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0432
Choline, total (mg)	12.3322
Fatty acids, total polyunsaturated 16:1 c (g)	0.0002
Fatty acids, total saturated (g)	0.7637
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	41.7320
Fatty acids, total saturated 10:0 (g)	0.0314
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1160
Glutamic acid (g)	0.6226
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	5.2088
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2210
Folate, DFE (g)	12.5928
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.1571
Tryptophan (g)	0.0418
Threonine (g)	0.1121
Fatty acids, total polyunsaturated 18:1 c (g)	5.5627
Manganese, Mn (mg)	1.1612
Protein (g)	3.7958
Cryptoxanthin, beta (g)	14.5962
Fatty acids, total saturated 18:1 undifferentiated (g)	5.6080
Betaine (mg)	9.6002
Phosphorus, P (mg)	80.5865
Tocopherol, gamma (mg)	2.5176

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Chinese and Mongolian >> Chinese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat oil over medium-high heat in wok or nonstick skillet. Add garlic and ginger; cook, stirring, 1 minute. | 2. Add eggplant, and stir-fry over high heat, 4 to 5 minutes, until very soft; add a little water if needed. | 3. Add soy sauce, bean sauce, sesame oil and cilantro; cook, stirring, until thick, about 1 minute. Let cool. | 4. Dust baking sheet with cornstarch. Arrange several gyoza wrappers on work surface. | 5. Put 2 tsp filling in center of each; pull up sides into pleats, and plop on baking sheet, flattening bottom. | 6. Cover tightly with plastic; chill up to 24 hours, or freeze. | 7. When ready to serve, first mix all of the Chili Sauce ingredients and transfer to dipping bowls. | 8. Lightly oil heat-proof plate or metal steamer insert. Steam shu mai on plate set on cake cooling rack over boiling water or in steamer for 8 minutes. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	2	teaspoons		79.56	0.0	0.0	9.0
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
ginger	2	teaspoons	minced	3.2	0.7108	0.0728	0.03
eggplant	1		peeled chopped	-	-	-	-
soy sauce	2	tablespoons	low sodium	16.96	1.5776	2.6048	0.1824
black bean sauce	1	tablespoon		-	-	-	-
dark sesame oil	1	teaspoon		-	-	-	-
cilantro	4	tablespoons	minced	0.92	0.1468	0.0852	0.0208
cornstarch				-	-	-	-
gyoza skin	24			-	-	-	-
soy sauce	2	tablespoons	low sodium	16.96	1.5776	2.6048	0.1824
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
dark sesame oil	1	teaspoon		-	-	-	-
garlic clove	1		minced	17.88	3.9672	0.7632	0.06
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
jalapeno	1		sliced	1.6312	0.3656	0.0512	0.0208

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

Cooking in progress....

Noble House Eggplant Shu Mai