| 3 Tbsp. oil |
1 5/6 teaspoons |
$3.00 per 48 fluid ounces
|
$0.02 |
| 2 ounce rice wine vinegar |
3/8 oz |
n/a
|
|
| 10 ounce soy sauce |
2 oz |
$2.59 per 10 fluid ounces
|
$0.46 |
| 1 tsp cornstarch |
0.2 teaspoon |
$2.89 per 16 ounces
|
$0.00 |
| 1 lb broccoli rinsed, stems removed, cut into bite-sized florets |
3.2 oz |
$0.99 per pound
|
$0.20 |
| 2 x garlic cloves chopped |
3/8 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 Tbsp. vegetable oil |
5/8 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1/2 c. peeled pearl onions (if using defrosted frzn onions, drain them) |
1 tablespoon |
$0.79 per pound
|
$0.03 |
| 1/4 c. diced red bell pepper |
2 3/8 teaspoons |
$3.29 per pound
|
$0.05 |
| 1/2 lb tofu diced into 1" pcs |
1 5/8 oz |
$2.19 per 14 ounces
|
$0.25 |
| Total per Serving |
$1.03 |
| Total Recipe |
$5.15 |
Suggestions?