| 1 large eggplant |
1/6 eggplant |
$1.99 per item
|
$0.33 |
| 1 Tbs minced fresh ginger |
1/2 teaspoon |
$2.99 per pound
|
$0.01 |
| 1 tsp minced garlic |
1/6 teaspoon |
$4.00 per pound
|
$0.00 |
| 1 Tbs chopped green onion (scallions, Spring onions) |
1/2 teaspoon |
$1.09 per cup
|
$0.01 |
| 1/4 C + 2 Tbs of oil (peanut preferred, or canola - eggplant will also brown without any oil, if you are oil-conscious) |
1 tablespoon |
$3.00 per 48 fluid ounces
|
$0.06 |
| 1/4 C water |
2 teaspoons |
n/a
|
|
| 1 Tbs hot bean sauce (not Sriracha or sambal oelek - I use 1 tsp of Chinese-style hot chili oil + 2 tsp of Black Bean Sauce) |
1/2 teaspoon |
n/a
|
|
| 1/2 tsp hoisin sauce (not plum sauce) |
0.08 teaspoon |
$3.49 per 8 1/2 ounces
|
$0.01 |
| 2 tsp rice vinegar (or white vinegar - I also like to use a good Chinese cooking wine, Shaosing Rice Cooking Wine) |
1/3 teaspoon |
n/a
|
|
| 2 Tbs soy sauce (TIP: when I prepare for G-F diners, I use Organic Tamari, wheat free soy sauce) |
1 teaspoon |
$2.59 per 10 fluid ounces
|
$0.04 |
| 1 tsp sugar |
1/6 teaspoon |
$1.44 per pound
|
$0.00 |
| 1/2 tsp sea salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 C chicken stock (or broth) |
1 tablespoon |
$0.99 per 14 1/2 ounces
|
$0.05 |
| 1-1/2 tsp sesame oil |
1/4 teaspoon |
$4.99 per 7 1/3 fluid ounces
|
$0.03 |
| Total per Serving |
$0.55 |
| Total Recipe |
$3.28 |
Suggestions?