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My Aunt's Asian Pheasant

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)245.6731
Energy (kCal)3446.8626
Carbohydrates (g)96.523
Total fats (g)208.119
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put Bok Choy and pheasant in a large sauce pan and add enough water to cover. | 2. Add all remaining ingredients and bring to a boil. | 3. Cover and simmer forty minutes or until tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pheasant 2 disjointed 1641.0704 0.0 205.8138 84.2295
    bok choy 1 chopped 149.45 11.417 8.5015 7.9625
    ginger 3 tablespoons 14.4 3.1986 0.3276 0.135
    soy sauce 4 ounces 60.1009 5.5905 9.2306 0.6464
    rice wine 6 ounces 227.9299 8.5048 0.8505 0.0
    garlic clove 6 minced 26.82 5.9508 1.1448 0.09
    pepper 2 tablespoons 34.638000000000005 8.8251 1.4338 0.4499
    peanut oil 4 ounces 1002.4381 0.0 0.0 113.398
    black bean 3 ounces fermented 290.0153 53.0362 18.3705 1.2077

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



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