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Thai Stir-Fry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.1584
Energy (kCal)147.7375
Carbohydrates (g)27.2745
Total fats (g)2.5293
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spray a large skillet with cooking spray and heat over meduim heat. | 2. Saute vegetables until tender crisp. | 3. Combine the vegetable broth and cornstarch. | 4. Stir the vegetable broth and peanut sauce into the vegetable and heat until boiling, stir until the sauce is thick. | 5. Serve over rice and garnish with cilantro and peanuts. | 6. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basmati rice 4 cups cooked - - - -
    green onion 3/4 cup sliced 14.3775 3.0566 0.5165 0.2503
    broccoli 1 cut 30.94 6.0424 2.5662 0.3367
    carrot 2 -3 sliced 0.0 0.0 0.0 0.0
    thai peanut sauce 1 cup - - - -
    vegetable broth 1/2 cup 81.18 13.161 2.9766 1.9188
    cornstarch 2 teaspoons 20.32 4.8677 0.0139 0.0027
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    peanut roasted chopped - - - -

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



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