| 1 Tbsp. rice or possibly sherry vinegar |
3/4 teaspoon |
$4.19 per 80 ounces
|
$0.01 |
| 2 Tbsp. sherry vinegar or possibly red wine vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
| 1 Tbsp. toasted sesame oil |
3/4 teaspoon |
$4.99 per 7 1/3 fluid ounces
|
$0.09 |
| 1 Tbsp. sunflower oil |
3/4 teaspoon |
$7.59 per 16 fluid ounces
|
$0.06 |
| 1 Tbsp. grated ginger root (fresh) |
3/4 teaspoon |
$2.99 per pound
|
$0.01 |
| 1 tsp minced fresh cilantro (leaf coriander) or possibly italian parsley |
1/4 teaspoon |
$1.09 per cup
|
$0.01 |
| 5 ounce carrots |
1 1/4 oz |
$1.49 per pound
|
$0.12 |
| 5 ounce zucchini |
1 1/4 oz |
$1.99 per pound
|
$0.16 |
| 2 ounce leek |
1/2 oz |
$1.88 per pound
|
$0.06 |
| 2 x scallions |
1/2 scallions |
$1.09 per cup
|
$0.08 |
| 1 x clove garlic |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/3 c. buckwheat (groats or possibly kasha) |
1 tablespoon |
$3.29 per pound
|
$0.10 |
| 1 Tbsp. sunflower oil |
3/4 teaspoon |
$7.59 per 16 fluid ounces
|
$0.06 |
| 2 Tbsp. sesame seeds |
1 1/2 teaspoons |
$5.89 per 1 5/8 ounces
|
$0.51 |
| Total per Serving |
$1.33 |
| Total Recipe |
$5.32 |
Suggestions?