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Chinese Spring Celery and Pork

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.7684
Energy (kCal)232.9087
Carbohydrates (g)7.1277
Total fats (g)10.0729
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the pork strips with the wine-cornflour and leave to marinate for an hour or two in the fridge. | 2. Heat a wok and fry the ginger in oil until golden brown. | 3. Add marinated pork strips, soy sauce and bean curd and stir-fry until simmering. | 4. Remove and set aside. | 5. In the same wok, stir-fry the celey with the sugar. | 6. Briefly add pork mixture to warm through. | 7. Serve immediately, garnished with the capsicum. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork loin 100 g julienned 172.0 0.0 20.85 9.84
    wine 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    cornflour 1 tablespoon 25.2167 0.0 5.61 0.1417
    salt 1 pinch - - - -
    peanut oil vegetable 1 tablespoon 25.2167 0.0 5.61 0.1417
    ginger 3 -4 slices 0.0 0.0 0.0 0.0
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    five spice powder 1/4 teaspoon 25.2167 0.0 5.61 0.1417
    bean curd 1 julienned 25.2167 0.0 5.61 0.1417
    chinese celery 1 bunch 25.2167 0.0 5.61 0.1417
    white sugar 1/2 tablespoon 24.381 6.2987 0.0 0.0
    red capsicum 1/2 julienned 25.2167 0.0 5.61 0.1417

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



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