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Vegetable and Tofu Stir-Fry With Ginger Sauce

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)44.3422
Energy (kCal)1137.9485
Carbohydrates (g)171.2838
Protein (g)25.1713
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)
    rice vinegar 6 tablespoons - - - -
    sugar 6 tablespoons 330.37199999999996 82.6344 0.0 0.0
    water 3/4 cup 0.0 0.0 0.0 0.0
    soy sauce 1 1/2 1/2 12.72 1.1832 1.9536 0.1368
    water 1 tablespoon 0.0 0.0 0.0 0.0
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    ginger 2 teaspoons minced 3.2 0.7108 0.0728 0.03
    carrot 2 sliced 104.96 24.5248 2.3808 0.6144
    onion 1 sliced 64.0 14.944 1.76 0.16
    red bell pepper 1 seeded sliced - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    peanut oil 3 tablespoons 358.02 0.0 0.0 40.5
    bok choy 4 sliced - - - -
    napa cabbage 2 cups sliced 26.16 4.8614 2.398 0.3706
    broccoli floret 1 1/2 cups - - - -
    green pea 1 cup frozen 117.45 20.9525 7.859 0.58
    bamboo shoot 8 ounces canned drained rinsed 61.2349 11.7934 5.8967 0.6804
    sesame oil 1 dash - - - -
    tofu 1/2 cut firm 20.4116 0.3941 2.448 1.236
    brown rice 3 -4 cups cooked 0.0 0.0 0.0 0.0
    sesame seed toasted - - - -
    green onion chopped - - - -

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



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