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Stir-Fried Chinese Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)8.6896
Energy (kCal)790.6978
Carbohydrates (g)168.5765
Protein (g)17.9956
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    peanut oil vegetable 4 tablespoons - - - -
    ginger 1 tablespoon minced 4.8 1.0662 0.1092 0.045
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    red pepper flake 1/4 teaspoon crushed - - - -
    red onion 1/2 trimmed cut separated - - - -
    red bell pepper 1 seeded cut - - - -
    baby bok choy 2 heads trimmed cut - - - -
    broccoli 1/4 separated cut 7.735 1.5106 0.6416 0.0842
    chinese bean 1/4 lb trimmed cut 398.0278 97.6245 0.1814 0.068
    scallion 5 cut 160.0 36.7 9.15 0.95
    scallion 1 sliced 160.0 36.7 9.15 0.95
    napa cabbage 1/4 cut 3.27 0.6077 0.2998 0.0463
    vegetable broth 2/3 cup heated 108.24 17.548 3.9688 2.5584
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    sesame seed 2 teaspoons 57.0 2.6189999999999998 1.781 4.8

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



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