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Moo Goo Gai Pan

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.0598
Energy (kCal)1671.3146
Carbohydrates (g)147.0762
Total fats (g)102.5301
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. | 2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. | 3. Remove from wok. | 4. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked. | 5. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 4 skinned boned sliced - - - -
    salt pepper - - - -
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    water 2 cups 0.0 0.0 0.0 0.0
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    corn oil 5 tablespoons 612.0 0.0 0.0 68.0
    mushroom 8 ounces sliced 77.1106 15.3994 5.0802 1.1113
    bok choy 4 chopped 597.8 45.668 34.006 31.85
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    soy sauce 4 tablespoons 33.92 3.1552 5.2096 0.3648
    scallion 6 chopped 192.0 44.04 10.98 1.14

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



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