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Chow Shung Ding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.1245
Energy (kCal)332.066
Carbohydrates (g)22.3079
Total fats (g)26.6968
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. place 1/2 t salt and 1 cup warm water in a small bowl and soak the shrimp for 5 minuutes. | 2. rinse with cold water and dry. | 3. in a medium bowl, toss the shrimp, 1 t cornstarch and white pepper, set aside. | 4. toss the chicken with the ginger, the remaining 1/2 t salt and remaining cornstarch and set aside. | 5. cut the green and red peppers into 3/4 inch pieces. | 6. heat wok over high heat; add oil, garlic, chicken and shrimp; stir fry for 1 minute or till shrimp turns pink. | 7. stir in hoisin sauce, chili paste, green and red peppers and water chestnuts, stir fry for 2-3 minutes. | 8. place on platter and garnish with green onions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt 1 teaspoon divided - - - -
    shrimp 1/2 shelled deveined 2.13 0.0273 0.4083 0.0303
    cornstarch 2 teaspoons divided 20.32 4.8677 0.0139 0.0027
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127
    chicken 1/4 cut - - - -
    ginger 1 teaspoon chopped 1.6 0.3554 0.0364 0.015
    green bell pepper 1/2 - - - -
    red bell pepper 1/2 - - - -
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    garlic 2 teaspoons minced 8.344 1.8514 0.3562 0.027999999999999997
    hoisin sauce 2 tablespoons 70.4 14.1056 1.0592 1.0848
    chili paste 2 teaspoons - - - -
    water chestnut 1/2 cup canned diced - - - -
    green onion 2 tablespoons chopped 3.24 0.6888 0.1164 0.0564

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



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