| 400 gm Pak choi or possibly curly kale or possibly spinach leaves |
100 g |
$1.99 per pound
|
$0.44 |
| 200 gm Eggplant Salt to taste |
50 g |
n/a
|
|
| 1 x Recipe spicy sauce |
1/4 sauce |
n/a
|
|
| 50 gm Spring onion, minced |
12 1/2 g |
$1.09 per cup
|
$0.14 |
| 20 ml Oil |
1.01 teaspoons |
$3.00 per 48 fluid ounces
|
$0.01 |
| 25 ml Vegetable oil |
1 1/4 teaspoons |
$3.00 per 48 fluid ounces
|
$0.01 |
| 10 ml Sesame oil |
1/2 teaspoon |
$4.99 per 7 1/3 fluid ounces
|
$0.06 |
| 5 gm Ginger, julienned |
1 1/4 g |
$2.99 per pound
|
$0.01 |
| 10 gm Garlic, minced |
2 1/2 g |
$4.00 per pound
|
$0.02 |
| 15 ml Dark soya sauce |
3/4 teaspoon |
$2.59 per 10 fluid ounces
|
$0.03 |
| 10 ml Hoisin sauce, (Chinese barbecue sauce) |
1/2 teaspoon |
$3.49 per 8 1/2 ounces
|
$0.04 |
| 10 gm Warm bean paste, (a mix of salted soya bean, chillies, sugar, garlic and sesame oil) |
2 1/2 g |
n/a
|
|
| 70 ml Vegetable stock |
1 tablespoon |
$3.69 per 32 ounces
|
$0.07 |
| 5 gm Cornstarch |
1 1/4 g |
$2.89 per 16 ounces
|
$0.01 |
| Total per Serving |
$0.84 |
| Total Recipe |
$3.35 |
Suggestions?