| 6 x Chinese eggplant, -=Or possibly=- |
1 1/2 eggplant |
$1.99 per item
|
$2.98 |
| 2 tsp Salt |
1/2 teaspoon |
$2.91 per 16 ounces
|
$0.02 |
| 4 Tbsp. Peanut or possibly corn oil , (or possibly more if needed)=- |
1 tablespoon |
n/a
|
|
| 1 Tbsp. Soy sauce |
3/4 teaspoon |
$2.59 per 10 fluid ounces
|
$0.03 |
| 1 Tbsp. Sugar |
3/4 teaspoon |
$1.44 per pound
|
$0.01 |
| 1/4 c. Chicken stock |
1 tablespoon |
$0.99 per 14 1/2 ounces
|
$0.04 |
| 2 tsp Grated fresh peeled ginger |
1/2 teaspoon |
$2.99 per pound
|
$0.01 |
| 1 Tbsp. Chopped garlic |
3/4 teaspoon |
$4.00 per pound
|
$0.02 |
| 1/4 tsp Dry red chile flakes |
0.06 teaspoon |
$1.09 per 4 ounces
|
$0.00 |
| 1/4 c. Minced water chestnuts (peeled), preferably fresh |
1 tablespoon |
$1.49 per 8 ounces
|
$0.10 |
| 3 x Green onions trimmed and minced |
3/4 onions |
$1.09 per cup
|
$0.12 |
| 1 Tbsp. Red wine vinegar |
3/4 teaspoon |
$3.39 per 12 fluid ounces
|
$0.04 |
| 1 Tbsp. Sesame oil |
3/4 teaspoon |
$4.99 per 7 1/3 fluid ounces
|
$0.09 |
| 1 Tbsp. Toasted black sesame seeds (for garnish) - |
3/4 teaspoon |
n/a
|
|
| Total per Serving |
$3.45 |
| Total Recipe |
$13.80 |
Suggestions?