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Japanese Spring Vegetable Ragout

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.0862
Energy (kCal)586.26
Carbohydrates (g)71.6752
Total fats (g)30.6913
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine cabbage, sprouts and radishes in large bowl. | 2. Remove peel and all white pith from oranges with sharp paring knife. | 3. Cut segments free from membrane then cut crosswise into 1/2 inch pieces and add to bowl. | 4. To make dressing: | 5. Whisk all ingredients in a bowl; pour over salad and mix to wilt sprouts. | 6. Let stand for 10 minutes, tossing occasionally. | 7. Meanwhile toast sesame seed in dry skillet over medium heat 3 minutes or until golden. | 8. Sprinkle sesame seeds over salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    napa cabbage 4 cups shredded 52.32 9.7228 4.796 0.7412
    snow pea sprout sunflower 2 cups - - - -
    red radish 2 halved sliced - - - -
    orange 2 172.96 43.24 3.4592 0.4416
    sesame seed 1/4 cup 342.0 15.714 10.686 28.8
    rice wine vinegar 1/4 cup - - - -
    mirin 2 tablespoons - - - -
    japanese soy sauce 1 tablespoon - - - -
    dark sesame oil 1 tablespoon - - - -
    wasabi powder 1 teaspoon 18.98 2.9984 0.145 0.7085
    salt 1/4 teaspoon - - - -

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



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