| 1 x Peeled eggplant, (1-1/4-lb.) cut crosswise into 12 slices, (1/2-inch) |
1/6 eggplant |
$1.99 per item
|
$0.33 |
| 1 Tbsp. Vegetable oil |
1/2 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1 1/2 lb Pork tenderloin |
1/4 lb |
$4.49 per pound
|
$1.12 |
| 1 tsp Vegetable oil |
1/6 teaspoon |
$3.00 per 48 fluid ounces
|
$0.00 |
| 1/4 c. Coarsely shredded carrot |
2 teaspoons |
$1.49 per pound
|
$0.02 |
| 1/4 c. Minced canned water chestnuts |
2 teaspoons |
$1.49 per 8 ounces
|
$0.06 |
| 1/4 c. Diced red bell pepper |
2 teaspoons |
$3.29 per pound
|
$0.04 |
| 3 Tbsp. Rice wine vinegar |
1 1/2 teaspoons |
n/a
|
|
| 2 Tbsp. Chopped green onions |
1 teaspoon |
$1.09 per cup
|
$0.02 |
| 1 Tbsp. Low-sodium soy sauce |
1/2 teaspoon |
$2.59 per 10 fluid ounces
|
$0.02 |
| 1 tsp Peeled grated gingerroot |
1/6 teaspoon |
$2.99 per pound
|
$0.00 |
| 1/2 tsp Grated orange rind |
0.08 teaspoon |
$3.00 per pound
|
$0.00 |
| 1/8 tsp Crushed red pepper |
0.02 teaspoon |
$3.29 per pound
|
$0.00 |
| 1 x Clove garlic, crushed |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1 tsp Sesame seeds, toasted Fresh cilantro sprigs, (optional) |
1/6 teaspoon |
$5.89 per 1 5/8 ounces
|
$0.06 |
| Total per Serving |
$1.70 |
| Total Recipe |
$10.19 |
Suggestions?