| 1 c. chicken broth |
2 tablespoons |
$0.99 per 14 1/2 ounces
|
$0.07 |
| 4 1/2 Tbsp. reduced-sodium soy sauce |
1 2/3 teaspoons |
$2.59 per 10 fluid ounces
|
$0.07 |
| 3 Tbsp. cornstarch |
1 1/8 teaspoons |
$2.89 per 16 ounces
|
$0.02 |
| 4 1/2 Tbsp. vegetable oil - divided |
1 2/3 teaspoons |
$3.00 per 48 fluid ounces
|
$0.02 |
| 1 1/2 lb pork tenderloin, cut into 1/4-inch strips |
3 oz |
$4.49 per pound
|
$0.84 |
| 1 1/2 x 2 medium yellow onion, cut into 8 wedges |
3/8 onion |
$0.79 per pound
|
$0.07 |
| 2 clv garlic, chopped (used 1 1/2 tsp chopped garlic) |
1/4 garlic garlic |
$4.00 per pound
|
$0.01 |
| 4 ounce fresh mushrooms, sliced |
1/2 oz |
$3.69 per 8 ounces
|
$0.23 |
| 4 c. broccoli flowerets - see below (used fresh and frzn combo) |
1/2 cup |
$0.99 per pound
|
$0.10 |
| 2 med red bell pepper, cut into squares (about 1 1/2 c.) |
1/4 bell pepper |
$3.29 per pound
|
$0.22 |
| 1/2 c. cashews or possibly peanuts (optional) didn't use |
1 tablespoon |
$6.59 per 9 1/4 ounces
|
$0.22 |
| 3 c. white rice, cooked (3 c. before cooking) |
1/3 cup |
$4.19 per 80 ounces
|
$0.13 |
| Total per Serving |
$1.99 |
| Total Recipe |
$15.92 |
Suggestions?