| 1 lrg egg white |
1 egg |
$2.53 per 12 items
|
$0.21 |
| 1 Tbsp. plus 1 tsp. cornstarch |
1 1/3 tbsp |
$2.89 per 16 ounces
|
$0.07 |
| 1 whl boneless skinless chicken breast (about 3/4 lb.), cut into 3/4-inch pcs |
1 chicken breast |
$2.99 per pound
|
$0.47 |
| 2 pt Brussels sprouts trimmed and halved or possibly, if large, quartered |
2 pint |
$1.99 per pound
|
$1.54 |
| 1/4 c. peanut or possibly vegetable oil |
1/4 cup |
n/a
|
|
| 1 x garlic clove chopped |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 1 Tbsp. plus 1 tsp. chopped peeled fresh gingerroot |
1 1/3 tbsp |
$2.99 per pound
|
$0.05 |
| 1 x red bell pepper cut into 3/4-inch pcs |
1 bell pepper |
$3.29 per pound
|
$0.86 |
| 6 x scallions cut diagonally into 3/4-inch pcs (about 1 1/4 c.) |
6 scallions |
$1.09 per cup
|
$0.98 |
| 3 Tbsp. soy sauce |
3 tbsp |
$2.59 per 10 fluid ounces
|
$0.39 |
| 1 tsp sugar |
1 tsp |
$1.44 per pound
|
$0.01 |
| 1 1/2 Tbsp. rice vinegar (available at Oriental markets and many supermarkets) |
1 1/2 tbsp |
n/a
|
|
| 1/3 c. chicken broth |
1/3 cup |
$0.99 per 14 1/2 ounces
|
$0.19 |
| 1 tsp Oriental sesame oil |
1 tsp |
$4.99 per 7 1/3 fluid ounces
|
$0.11 |
| 1 tsp cool water a (8-oz) can water chestnuts, sliced thin, blanched in boiling water for 30 seconds, and refreshed under cool water |
1 tsp |
n/a
|
|
| Total Recipe |
$4.92 |
Suggestions?