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Steamed Spinach and Pickled Ginger Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.0905
Energy (kCal)208.76
Carbohydrates (g)21.3073
Total fats (g)9.4224
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash the spinach well, then cram into a large pan, cover with a tight fitting lid and cook for 5 minutes, stirring occasionally until evenly wilted. | 2. Meanwhile, roughly chop the pickled ginger. | 3. Drain the spinach well and, while warm, stir through the pickled ginger and soy sauce. | 4. Allow to cool completely, then chill for at least an hour or so. | 5. Toast the sesame seeds in a frying pan until golden brown then remove from the heat. | 6. To serve, heap the spinach into towers and scatter over the toasted sesame seeds. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spinach leaf 350 g 101.5 14.735 12.705 1.995
    ginger 1 tablespoon pickled 4.8 1.0662 0.1092 0.045
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    sesame seed 1 tablespoon 85.5 3.9285 2.6715 7.2

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



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