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Japanese Spring Vegetable Stir-Fry

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)0.3772
Energy (kCal)103.5775
Carbohydrates (g)21.5466
Protein (g)2.8264
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)
    dark sesame oil 2 tablespoons - - - -
    shiitake mushroom 4 cups sliced - - - -
    carrot 1 cup sliced 52.48 12.2624 1.1904 0.3072
    shallot 1/4 cup minced 28.8 6.72 1.0 0.04
    sake 1/2 cup - - - -
    japanese soy sauce 1 tablespoon - - - -
    asparagus spear 2 cups trimmed cut - - - -
    snow pea 1 1/2 cups - - - -
    arrowroot 2 tablespoons 9.75 2.0085 0.636 0.03
    vinegar 1/4 cup 12.5475 0.5557 0.0 0.0
    umeboshi vinegar 2 teaspoons - - - -

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



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