RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.7412
Energy (kCal)	101.766
Carbohydrates (g)	9.7028
Total fats (g)	5.0821
Fatty acids, total saturated 20:0 (g)	0.0001
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0263
Fatty acids, total polyunsaturated 17:1 (g)	0.0021
Fatty acids, total trans-monoenoic (g)	0.0005
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0015
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0008
Riboflavin (mg)	0.0695
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0003
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)	0.2406
Tocopherol, delta (mg)	0.0014
Arginine (g)	0.2089
Proline (g)	0.1866
Fatty acids, total polyunsaturated 18:1 t (g)	0.0004
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0960
Adjusted Protein (g)	0.0000
Cystine (g)	0.0453
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.3284
Copper, Cu (mg)	0.0716
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4016
Total lipid (fat) (g)	5.0821
Vitamin K (phylloquinone) (g)	0.6255
Cholesterol (mg)	5.9850
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0003
Menaquinone-4 (g)	0.0135
Phytosterols (mg)	39.5850
Folate, total (g)	6.7150
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0003
Vitamin A, IU (IU)	8.1000
Energy (kcal)	101.7660
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0288
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0491
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0031
Sugars, total (g)	4.8009
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.2520
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0032
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1353
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)	28.1320
Fatty acids, total saturated 16:0 (g)	0.4981
Carbohydrate, by difference (g)	9.7028
Vitamin D (IU)	0.0900
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2989
Tyrosine (g)	0.1016
Potassium, K (mg)	200.1250
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	2.4300
Serine (g)	0.1495
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1400
Fatty acids, total trans-polyenoic 22:4 (g)	0.0001
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0002
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0037
Histidine (g)	0.0694
Isoleucine (g)	0.1303
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.4876
Water (g)	134.8153
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0003
Carotene, beta (g)	0.0000
Sodium, Na (mg)	1980.8630
Iron, Fe (mg)	0.8037
Energy (kJ)	425.9927
Ash (g)	5.6119
Caffeine (mg)	0.0000
Glycine (g)	0.1312
Fatty acids, total trans-polyenoic (g)	0.0003
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.0014
Fatty acids, total polyunsaturated (g)	2.0514
Vitamin E (alpha-tocopherol) (mg)	0.1256
Sucrose (g)	4.5947
Vitamin B-6 (mg)	0.0621
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0045
Vitamin D3 (cholecalciferol) (g)	0.0045
Lysine (g)	0.1805
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1216
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0003
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0137
Folate, food (g)	6.7150
Fatty acids, total saturated 20:1 (g)	0.0123
Fatty acids, total monounsaturated (g)	1.9807
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0040
Fatty acids, total polyunsaturated 16:1 t (g)	0.0001
Fatty acids, total polyunsaturated 17:0 (g)	0.0005
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	12.4772
Fatty acids, total polyunsaturated 16:1 c (g)	0.0007
Fatty acids, total saturated (g)	0.7794
Vitamin B-12 (g)	0.1130
Calcium, Ca (mg)	26.5653
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1325
Glutamic acid (g)	0.6143
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	2.4300
Leucine (g)	0.2252
Folate, DFE (g)	6.7150
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0003
Fiber, total dietary (g)	0.5944
Tryptophan (g)	0.0377
Threonine (g)	0.1112
Fatty acids, total polyunsaturated 18:1 c (g)	0.0047
Manganese, Mn (mg)	0.4452
Protein (g)	4.7412
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.9223
Betaine (mg)	9.5360
Phosphorus, P (mg)	85.5047
Tocopherol, gamma (mg)	0.0054

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. Bring the water to a boil and pour over the tea leaves. | 2. Let the tea steep for 10 minutes and strain. | 3. Reserve the tea leaves. | 4. Rinse the shrimp under warm running water; Pat dry with paper towels. | 5. Add the salt and cornstarch to shrimp and let marinate for 15 minutes. | 6. In a small bowl, mix together the soy sauce, reserved brewed tea, chicken broth, sesame oil, sugar and blacwhite pepper; Set aside. | 7. Heat a wok over medium-high to high heat and add the oil. | 8. When the oil is hot, add the ginger. | 9. Stir-fry until aromatic (about 30 seconds). | 10. Add the shrimp, stir-fry for a few seconds, then add the tea leaves. | 11. Stir-fry the shrimp with the tea leaves until the shrimp turn pink. | 12. Add the orange bell pepper. Stir-fry for a minute, then add the red bell pepper. | 13. Mix the peppers in with the tea leaves. | 14. Push everything up to the sides. | 15. Add the sauce in the middle of the wok. | 16. Bring to a boil, then mix with the other ingredients. | 17. Adjust the seasoning, adding extra salt or soy sauce if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green tea leaf	2	teaspoons		-	-	-	-
water	1/3	cup		0.0	0.0	0.0	0.0
shrimp	3/4		raw shelled deveined	3.195	0.040999999999999995	0.6124	0.0454
sea salt	1/2	teaspoon		-	-	-	-
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
tea	2	tablespoons	brewed	-	-	-	-
chicken broth	2	tablespoons		9.765	0.2362	1.3923	0.3276
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
peanut oil				-	-	-	-
gingerroot	1	slice	minced	-	-	-	-
orange bell pepper	1/2		diced	-	-	-	-
red bell pepper	1/2		diced	-	-	-	-

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

Cooking in progress....

Green Tea Shrimp