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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak dried shiitake mushrooms in one cup of water for 1-2 hours or until soft. Save the water. Finely dice the mushrooms. | 2. In a skillet, heat sesame seed oil and sauté minced ginger and garlic. Add carrots and sauté. Add mushrooms and peas and sauté. | 3. Add diced tofu and 1 cup water used for soaking mushrooms. | 4. Add salt, tamari, and 1 - 2 tsp chili paste (depending on how spicy you want). Cook until everything is heated through. | 5. In a small bowl, dissolve potato starch in 2 Tbsp water. Lower the heat and add the mixture. Stir until the liquid gets thick. Turn off the heat. | 6. Transfer the dish to plates and sprinkle sliced green onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shiitake mushroom	5			-	-	-	-
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
ginger	1	teaspoon	minced	1.6	0.3554	0.0364	0.015
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
carrot	1/2		chopped	26.24	6.1312	0.5952	0.1536
green pea	1/4	cup		29.3625	5.2381	1.9648	0.145
tofu	14	ounces	diced	571.5258	11.0336	68.5434	34.6091
chili bean paste	1 -2	teaspoon		-	-	-	-
tamari	2	tablespoons		21.6	2.0052	3.7836	0.036000000000000004
salt	1/4	teaspoon		-	-	-	-
potato starch	2	teaspoons		-	-	-	-
green onion	2		sliced	38.34	8.1508	1.3774	0.6674

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