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Stir Fry Curried Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.0082
Energy (kCal)671.716
Carbohydrates (g)16.5789
Total fats (g)69.6795
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat skillet or wok on high. | 2. Add oil, garlic and ginger. Saute until light brown. | 3. Add all vegetables. Stir fry until tender. | 4. Add Coconut Milk and Curry Paste. Toss until vegetables are coated well. | 5. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 3 tablespoons 351.69599999999997 0.0 0.0 40.8
    carrot 1/2 cup sliced 26.24 6.1312 0.5952 0.1536
    broccoli floret 1/2 cup - - - -
    snow pea 1/2 cup - - - -
    wild mushroom 1/2 cup - - - -
    celery 1/4 cup cut 4.04 0.7499 0.1742 0.0429
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    ginger 1 tablespoon minced 4.8 1.0662 0.1092 0.045
    coconut milk 1/2 cup 276.0 6.648 2.748 28.608
    thai curry paste 1 tablespoon - - - -

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



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