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Chao Xiao Bai Cai (Stir-Fried Baby Bok Choy)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.6849
Energy (kCal)224.627
Carbohydrates (g)6.9503
Total fats (g)21.7404
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across. | 2. Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute. | 3. Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baby bok choy 4 bunches - - - -
    vegetable oil 1 1/2 1/2 175.84799999999998 0.0 0.0 20.4
    ginger 2 slices 3.52 0.7819 0.0801 0.033
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    salt 1/4 teaspoon - - - -
    water 1/4 cup 0.0 0.0 0.0 0.0
    sesame oil 1/4 teaspoon 9.945 0.0 0.0 1.125

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



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