1/2 lb boneless skinless chicken breasts |
2 oz |
$2.99 per pound
|
$0.37 |
6 x dry Chinese black mushrooms |
1 1/2 mushrooms |
$3.69 per 8 ounces
|
$0.44 |
1 Tbsp. canola oil |
3/4 teaspoon |
$4.49 per 40 fluid ounces
|
$0.01 |
2 x cloves garlic chopped |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
2 x scallions chopped |
1/2 scallions |
$1.09 per cup
|
$0.08 |
2 stalk celery very finely diced |
1/2 stalk |
$1.99 per pound
|
$0.09 |
1/2 c. water chestnuts very finely diced |
2 tablespoons |
$1.49 per 8 ounces
|
$0.19 |
1 c. mung bean sprouts |
1/4 cup |
$1.69 per 8 ounces
|
$0.19 |
1 Tbsp. finely minced dry roasted peanuts (optional) salt and freshly grnd black pepper |
3/4 teaspoon |
n/a
|
|
1 bn fresh mint or possibly cilantro washed and stemmed Vietnamese Dipping Sauce For the Wok Sauce |
1/4 bunch |
$3.92 per ounce
|
$3.15 |
3 Tbsp. fresh lime juice |
2 1/4 teaspoons |
$1.49 per 15 fluid ounces
|
$0.04 |
2 Tbsp. fish sauce or possibly soy sauce |
1 1/2 teaspoons |
$5.49 per 7 ounces
|
$0.25 |
4 tsp honey or possibly to taste |
1 teaspoon |
$4.69 per 12 ounces
|
$0.10 |
2 tsp cornstarch |
1/2 teaspoon |
$2.89 per 16 ounces
|
$0.01 |
Total per Serving |
$4.94 |
Total Recipe |
$19.77 |