| 8 c. lowfat chicken broth Or possibly vegetable broth |
1 1/3 cups |
$2.00 per 32 ounces
|
$0.67 |
| 1 ounce bean sprouts rinsed |
1/6 oz |
$1.69 per 8 ounces
|
$0.04 |
| 1 ounce bamboo shoots rinsed and julienned |
1/6 oz |
$1.49 per 8 ounces
|
$0.03 |
| 1 stalk bok choy diagonally sliced (alternative: celery and napa cabbage leaves) |
1/6 stalk |
$1.49 per pound
|
$0.46 |
| 3 ounce Chinese pea pods rinsed and strings pulled |
1/2 oz |
$3.40 per 16 ounces
|
$0.11 |
| 6 x dry Chinese mushrooms soaked in boiling water rinsed and liquid removed and julienned |
1 mushrooms |
$3.69 per 8 ounces
|
$0.29 |
| 1 Tbsp. hoisin sauce |
1/2 teaspoon |
$3.49 per 8 1/2 ounces
|
$0.04 |
| 1 Tbsp. tamari soy sauce or possibly more to taste |
1/2 teaspoon |
$2.59 per 10 fluid ounces
|
$0.02 |
| 10 ounce hard tofu or possibly as packaged liquid removed and sliced *see instructions |
1 2/3 oz |
$2.19 per 14 ounces
|
$0.26 |
| 2 Tbsp. potato starch dissolved in |
1 teaspoon |
$5.01 per 24 ounces
|
$0.02 |
| 4 Tbsp. water |
2 teaspoons |
n/a
|
|
| 1/4 c. egg beaters 99% egg substitute beaten with |
2 teaspoons |
$5.39 per 32 ounces
|
$0.06 |
| 1 dsh dark sesame oil for aroma |
1/6 pinch |
$4.99 per 7 1/3 fluid ounces
|
$0.00 |
| 3 Tbsp. rice wine vinegar warm pepper sauce optional |
1 1/2 teaspoons |
n/a
|
|
| Total per Serving |
$2.01 |
| Total Recipe |
$12.03 |
Suggestions?