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Thai Ginger Coconut Vegetable Toss

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.3669
Energy (kCal)546.0005
Carbohydrates (g)37.5974
Total fats (g)43.9271
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute ginger in sesame oil over medium-high heat. | 2. Add in cauliflower, carrots, peppers, spices, lime juice, and a bit of water. Toss well. | 3. Once liquid starts bubbling, cover and simmer for about 5-7 minutes. Give another stir, and at this point your vegetables should be getting tender. | 4. You should also add in about another quarter cup or less of water. Simmer for a few minutes, then check to see if vegetables are tender. | 5. If they aren't, let simmer until they are. If they are, turn heat to very low and add peas. Cover, stir, and let sit for five minutes. Serve over rice or noodles, if you'd like. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ginger 2 tablespoons grated 34.84 7.4485 0.9339 0.441
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    cauliflower 2 cups 53.5 10.6358 4.1088 0.5992
    carrot 1/2 cup chopped 26.24 6.1312 0.5952 0.1536
    bell pepper 1/2 cup chopped - - - -
    pea 1/2 cup 20.58 3.6995 1.3719999999999999 0.098
    coconut milk 1/2 cup 276.0 6.648 2.748 28.608
    salt 1 teaspoon - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    turmeric 1/2 teaspoon 4.68 1.0071 0.1452 0.0488
    chili powder 1/2 teaspoon 3.807 0.6709999999999999 0.1817 0.1928
    paprika 1/2 teaspoon 3.2430000000000003 0.6209 0.1626 0.1482
    lime juice 1/8 - 1/4 0.0 0.0 0.0 0.0

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



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