| 1 T each sherry and cornstarch |
1/4 teaspoon |
$22.00 per liter
|
$0.03 |
| 1/2 teaspoon salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/8 teaspoon white pepper |
0.03 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 1/2 lbs. chicken breasts, split, skinned, boned and cut into bite sized pcs or possibly 1 1/4 lbs. scallops |
6 oz |
$2.99 per pound
|
$1.12 |
| 4 T salad oil |
1 teaspoon |
$4.39 per 24 fluid ounces
|
$0.03 |
| Cooking Sauce (Recipe follows) |
1/4 sauce |
n/a
|
|
| 1/2 c. salted peanuts |
2 tablespoons |
n/a
|
|
| 1 teaspoon each chopped garlic and grated fresh ginger |
1/4 teaspoon |
$4.00 per pound
|
$0.01 |
| 2 whole green onions (including tops) cut into 1 1/2 inch lengths |
1/2 onions |
$1.09 per cup
|
$0.08 |
| 1 T each white wine vinegar and dry sherry |
1/4 teaspoon |
$3.39 per 12 fluid ounces
|
$0.01 |
| 3 T reg. strength chicken broth/stock or possibly water |
3/4 teaspoon |
$0.99 per 14 1/2 ounces
|
$0.01 |
| 2 teaspoon each sugar and cornstarch |
1/2 teaspoon |
$1.44 per pound
|
$0.01 |
| Total per Serving |
$1.30 |
| Total Recipe |
$5.20 |
Suggestions?