| 5 tbsp. peanut oil, 2 for the sauce base & 3 for cooking the cabbage |
1 7/8 teaspoons |
$4.39 per 24 fluid ounces
|
$0.06 |
| 1 teaspoon garlic, finely minced |
1/8 teaspoon |
$4.00 per pound
|
$0.00 |
| 1 3/4-2 c. chicken stock, fresh or possibly canned |
3 tablespoons |
$0.99 per 14 1/2 ounces
|
$0.13 |
| 1/2 teaspoon ginger root, finely minced (optional) |
0.06 teaspoon |
$2.99 per pound
|
$0.00 |
| 3 tbsp. soy sauce |
1 1/8 teaspoons |
$2.59 per 10 fluid ounces
|
$0.05 |
| 2 teaspoon cornstarch |
1/4 teaspoon |
$2.89 per 16 ounces
|
$0.00 |
| 1 sm. can water chestnuts, liquid removed & thinly sliced (optional) |
1/8 can |
$1.49 per 8 ounces
|
$0.35 |
| 2 c. cooked roast beef, trimmed of all fat & cut into approx. 1 1/2" chunks |
1/4 cup |
$8.49 per pound
|
$1.11 |
| 4 c. green cabbage, finely shredded |
1/2 cup |
$0.99 per pound
|
$0.10 |
| 1/2 c. scallions, finely sliced, including at least 2" of the green stem (optional) |
1 tablespoon |
$1.09 per cup
|
$0.07 |
| 2 tbsp. parsley, finely minced (optional) |
3/4 teaspoon |
$1.09 per cup
|
$0.02 |
| Total per Serving |
$1.89 |
| Total Recipe |
$15.09 |
Suggestions?