RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	-
Energy (kCal)	238.68
Carbohydrates (g)	-
Total fats (g)	27.0
Fatty acids, total saturated 20:0 (g)	0.3780
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0000
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0000
Tocopherol, beta (mg)	0.1242
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.5940
Tocopherol, delta (mg)	0.3699
Arginine (g)	0.0000
Proline (g)	0.0000
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0000
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0000
Copper, Cu (mg)	0.0000
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0027
Total lipid (fat) (g)	27.0000
Vitamin K (phylloquinone) (g)	0.1890
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	55.8900
Folate, total (g)	0.0000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.0000
Energy (kcal)	238.6800
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0270
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0000
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0000
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	0.0000
Fatty acids, total saturated 16:0 (g)	2.5650
Carbohydrate, by difference (g)	0.0000
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0000
Tyrosine (g)	0.0000
Potassium, K (mg)	0.0000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0000
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0000
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.2430
Fatty acids, total saturated 22:0 (g)	0.7560
Fatty acids, total saturated 14:0 (g)	0.0270
Histidine (g)	0.0000
Isoleucine (g)	0.0000
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0000
Water (g)	0.0000
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.0000
Sodium, Na (mg)	0.0000
Iron, Fe (mg)	0.0081
Energy (kJ)	998.7300
Ash (g)	0.0000
Caffeine (mg)	0.0000
Glycine (g)	0.0000
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	8.6400
Fatty acids, total polyunsaturated (g)	8.6400
Vitamin E (alpha-tocopherol) (mg)	4.2363
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0000
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0000
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0000
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0000
Folate, food (g)	0.0000
Fatty acids, total saturated 20:1 (g)	0.3510
Fatty acids, total monounsaturated (g)	12.4740
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.0270
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.5630
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	0.0000
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0000
Glutamic acid (g)	0.0000
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0000
Folate, DFE (g)	0.0000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0000
Threonine (g)	0.0000
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0000
Protein (g)	0.0000
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	12.0960
Betaine (mg)	0.0000
Phosphorus, P (mg)	0.0000
Tocopherol, gamma (mg)	4.2957

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Thai >> Thai
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat a wok over high heat until it begins to smoke. Swirl in the oil to coat its surface evenly. Let the oil heat for 15-20 seconds. | 2. Add chopped garlic, followed 10 seconds later with the sliced shallots or onion (if using). Saute 15-20 seconds to flavor the oil. | 3. Add broccoli. Toss with the oil for about a minute before sprinkling with oyster sauce to lightly coat the pieces. Stir-fry another minute. | 4. Season with fish sauce. | 5. If the stove is very hot, add 1-2 tablespoons water as needed to help steam the vegetable so it doesn't burn. | 6. Continue to stir-fry until broccoli turns vibrant green and is crisply cooked. | 7. Sprinkle generously with white pepper, stir well and transfer to serving dish. | 8. Serve warm along with other dishes and steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broccoli	2		cut	-	-	-	-
garlic clove	4		chopped	-	-	-	-
shallot	2 -3	cup	sliced sliced	0.0	0.0	0.0	0.0
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
oyster sauce	2 -3	tablespoons		0.0	0.0	0.0	0.0
fish sauce	2 -3	teaspoons		0.0	0.0	0.0	0.0
white pepper				-	-	-	-

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

Cooking in progress....

Stir-Fried Broccoli With Thai Oyster Sauce