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Hot and Sour Chinese Cabbage

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.3401
Energy (kCal)996.4057
Carbohydrates (g)154.909
Total fats (g)40.8303
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove core from cabbage; shred.shred cabbage. | 2. Place cabbage in a colander in the sink and sprinkle with coarse salt; allow to sit until the cabbage weeps, about 45 minutes, then rinse thoroughly and let drain. | 3. In a small saucepan heat ginger, red pepper flakes, vinegars, sesame oil, salt, and sugar/Splenda to a boil. | 4. Heat oil in small skillet on medium-high heat on stove, add Szechuan peppercorns and chilies; stir until very fragrant. | 5. Add cabbage to skillet and cook for a few minutes; pour dressing in and cook until the liquid reduces somewhat. | 6. Stir in toasted sesame oil and then chill until needed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    napa cabbage 1 13.08 2.4307 1.199 0.1853
    salt 2 tablespoons coarse - - - -
    ginger 1 tablespoon minced 4.8 1.0662 0.1092 0.045
    red pepper flake 1 tablespoon - - - -
    red wine vinegar 1/3 cup 15.1367 0.2151 0.0319 0.0
    rice wine vinegar 1/3 cup - - - -
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    salt - - - -
    red chilies 5 - - - -
    szechuan peppercorn 3/4 teaspoon ground sifted - - - -
    peanut oil 2 tablespoons 238.68 0.0 0.0 27.0
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6

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



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