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Korean Kidney Beans

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.4657
Energy (kCal)381.3225
Carbohydrates (g)80.9678
Total fats (g)2.326
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine soy sauce, brown sugar, 1/3 cup water, hoisin sauce, garlic, and ginger, and kidney beans in a saucepan. Bring to a boil over medium heat, stirring occasionally. | 2. In a small bowl, dissolve cornstarch in 1/4 cup water, and add to the bean mixture. Cook, stirring constantly, for a couple of minutes, until heated through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    soy sauce 1/4 cup low sodium 33.7875 3.1429 5.1892 0.3634
    brown sugar 1/4 cup 209.0 53.9495 0.066 0.0
    water 1/3 cup 0.0 0.0 0.0 0.0
    hoisin sauce 1 tablespoon 35.2 7.0528 0.5296 0.5424
    garlic clove 4 crushed - - - -
    ginger 1/2 teaspoon grated 3.015 0.6446 0.0808 0.0382
    kidney bean 1 can rinsed drained cooked 80.0 11.3103 11.5862 1.3793
    cornstarch 2 teaspoons 20.32 4.8677 0.0139 0.0027
    water 1/4 cup 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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