Stir-Fried Garlic Frog'S Legs

1. Marinate frog legs with dark soy sauce.

2. Heat oil in a pan.

3. Add garlic and ginger.

4. Stir-fry till fragrant.

5. Add frog legs.

6. Stir-fry til golden brown.

7. Add in basil, chicken stock, oyster sauce, rice wine, light soy sauce and sugar.

8. Stir well.

9. When it starts to boil, add in the cornstarch solution to thicken the gravy.

10. Remove and serve.

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Nutrient	Quantity
Total fats	1.9795 g
Protein	41.2479 g
Carbohydrates	37.9182 g
Energy	331.1935 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0894 g
Water	307.3884 g
Aspartic acid	0.5318 g
Calcium, Ca	232.9935 mg
Lutein + zeaxanthin	763.625 g
Fiber, total dietary	2.3304 g
Carotene, beta	420.815 g
Niacin	4.5311 mg
Vitamin A, RAE	65.58 g
Arginine	0.6134 g
Riboflavin	0.6933 mg
Fatty acids, total saturated 20:1	0.0031 g
Glutamic acid	0.8556 g
Sodium, Na	1001.626 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0737 g
Total lipid (fat)	1.9795 g
Manganese, Mn	1.7366 mg
Fructose	0.0026 g
Proline	0.1326 g
Fatty acids, total saturated 16:0	0.3585 g
Fatty acids, total saturated 8:0	0.0005 g
Sucrose	2.2867 g
Choline, total	161.4112 mg
Sugars, total	4.3025 g
Serine	0.2077 g
Fatty acids, total saturated 10:0	0.0018 g
Fatty acids, total saturated 18:0	0.0796 g
Fatty acids, total saturated 20:4 undifferentiated	0.062 g
Vitamin B-6	1.4299 mg
Selenium, Se	43.2044 g
Ash	6.9344 g
Vitamin D	16 IU
Fatty acids, total saturated 18:1 undifferentiated	0.4242 g
Pantothenic acid	0.5961 mg
Phenylalanine	0.2036 g
Copper, Cu	0.8964 mg
Betaine	1.6324 mg
Thiamin	0.4906 mg
Retinol	30.6 g
Methionine	0.0792 g
Iron, Fe	5.2333 mg
Carbohydrate, by difference	37.9182 g
Phosphorus, P	470.345 mg
Folate, total	48.878 g
Tocopherol, gamma	0.0212 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0282 g
Alanine	0.1539 g
Cholesterol	101.8 mg
Valine	0.3011 g
Fatty acids, total saturated 18:2 undifferentiated	0.4097 g
Glycine	0.2147 g
Glucose (dextrose)	0.0185 g
Fatty acids, total saturated 14:0	0.0082 g
Zinc, Zn	3.3207 mg
Isoleucine	0.2294 g
Fatty acids, total saturated 12:0	0.0028 g
Fatty acids, total polyunsaturated	0.6434 g
Leucine	0.3359 g
Vitamin A, IU	808.8375 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.014 g
Folate, DFE	48.878 g
Tryptophan	0.0705 g
Vitamin C, total ascorbic acid	30.933 mg
Phytosterols	0.99 mg
Galactose	0.0358 g
Tyrosine	0.0973 g
Vitamin B-12	0.8738 g
Vitamin K (phylloquinone)	56.8176 g
Fatty acids, total saturated	0.4551 g
Histidine	0.1197 g
Fatty acids, total monounsaturated	0.5048 g
Threonine	0.1719 g
Folate, food	48.878 g
Vitamin D (D2 + D3)	0.4 g
Cryptoxanthin, beta	6.095 g
Vitamin D3 (cholecalciferol)	0.4 g
Vitamin E (alpha-tocopherol)	2.2132 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0402 g
Magnesium, Mg	80.906 mg
Lysine	0.2843 g
Potassium, K	1093.8195 mg
Cystine	0.069 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 teaspoon	9.177	2.2954	0
Ginger	3 slices	5.28	1.1728	0.0495
Garlic	30	134.1	29.754	0.45
Cornflour	1 tablespoon	0	0	0
Soy sauce	1 teaspoon	2.809	0.2613	0.0302
Oyster sauce	1 tablespoon	9.18	1.9656	0.045
Rice wine	1 tablespoon	0	0	0
Cooking Oil	2 tablespoons	0	0	0
Basil	15	3.0475	0.3511	0.0848
chicken stock	4 tablespoons	21.6	2.118	0.72
dark soy sauce	1 tablespoon	0	0	0
frog leg	200 g	146	0	0.6