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Sauteed Vegetables With Chile-Tamarind Sauce

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)91.0677
Energy (kCal)1894.858
Carbohydrates (g)228.8633
Protein (g)125.9489
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tamarind pulp 1/4 cup - - - -
    kabocha squash 1 cup peeled cubed - - - -
    guajillo chilies 4 - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0
    lemongrass 1/4 cup chopped peeled - - - -
    shallot 1 tablespoon minced 7.2 1.68 0.25 0.01
    ginger 2 teaspoons chopped peeled 3.2 0.7108 0.0728 0.03
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    lime zest 1 teaspoon - - - -
    coconut milk 1 cup canned unsweetened 552.0 13.296 5.496 57.216
    thai fish sauce 2 tablespoons - - - -
    golden brown sugar 1 tablespoon - - - -
    snow pea 36 - - - -
    asparagus 12 cut 1088.623 211.1929 119.7485 6.5317
    globe eggplant 5 halved cut - - - -
    zucchini 3 halved trimmed cut - - - -
    baby bok choy 4 heads separated - - - -
    vegetable oil 1/8 cup 234.895 0.0 0.0 27.25

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



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