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Vietnamese Stir-Fried Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)74.957
Energy (kCal)1062.4942
Carbohydrates (g)65.2885
Protein (g)51.571
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)
    vegetable oil 4 tablespoons 468.92800000000005 0.0 0.0 54.4
    tofu 8 ounces drained cut firm 326.5862 6.3049 39.1677 19.7766
    shallot 2 sliced 230.4 53.76 8.0 0.32
    black mushroom 6 sliced - - - -
    broccoli floret 2 cups drained cut - - - -
    napa cabbage 1 1/2 cups shredded 19.62 3.6460000000000004 1.7985 0.278
    bok choy 1 1/2 cups sliced - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    red bell pepper 1/2 sliced - - - -

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



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