| 1 1/2 ounce Chinese dry mushrooms soaked in hot water for 30 min, rinsed, stems discarded and caps shredded |
1/6 oz |
$3.69 per 8 ounces
|
$0.09 |
| 1 sm carrot cut fine julienne |
1/8 carrot |
$1.49 per pound
|
$0.02 |
| 1 sm celery stalk cut fine julienne |
1/8 celery |
$1.99 per pound
|
$0.01 |
| 1 tsp salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 tsp sugar |
1/8 teaspoon |
$1.44 per pound
|
$0.00 |
| 2 Tbsp. sesame oil |
3/4 teaspoon |
$4.99 per 7 1/3 fluid ounces
|
$0.09 |
| 1/2 tsp celery salt Good healthy pinch of freshly-grnd white pepper |
0.06 teaspoon |
$6.49 per 4 ounces
|
$0.02 |
| 2 tsp cornstarch mixed with |
1/4 teaspoon |
$2.89 per 16 ounces
|
$0.00 |
| 1 Tbsp. cool water for thickening |
3/8 teaspoon |
n/a
|
|
| 1 lrg onion thinly sliced |
1/8 onion |
$0.79 per pound
|
$0.03 |
| 1 lb bean sprouts |
2 oz |
$1.69 per 8 ounces
|
$0.42 |
| 1 Tbsp. cornstarch mixed with |
3/8 teaspoon |
$2.89 per 16 ounces
|
$0.01 |
| 1 Tbsp. cool water to make a paste for sealing the edges of the tofu skins Worcestershire sauce for serving Parsley sprigs for garnish |
3/8 teaspoon |
n/a
|
|
| Total per Serving |
$0.69 |
| Total Recipe |
$5.53 |
Suggestions?