Under $10, Serves 4-6

Beef can be omitted to lower the cost or to serve as vegetarian. Fresh small mushrooms in button shape can be used and their different types can be mixed together for variety. It can be served with steamed rice or stuffed in baguette as a vegetarian sandwich.

• 2 pounds button mushrooms of your choice ($6)
• 1/2 pound beef skirt or flank steak, sliced as thinly as possible ($3)
• 2 tablespoons vegetable oil ($.15)
• 3 tablespoons chopped garlic ($.25)
• 3 tablespoons soy sauce or seasoning soy sauce such as mushroom soy ($.25)
• 2 tablespoons sugar ($.20)
• 2 tablespoons bean sauce and garlic or spicy bean paste ($.30)
• 1/2 teaspoon cracked pepper, more for garnish ($.10)
• 3/4-cup water, more as needed
• 5 sprigs cilantro leaves for garnish ($.20)
• Salt to taste

Rinse and clean mushrooms. Trim and discard tough stems. If using a variety of mushrooms, cut them into a uniform size so they are cooked evenly.

Heat the oil in a pan over medium heat and cook the garlic until light brown and fragrant, about 1-2 minutes. Add the mushrooms and beef. Stir briskly to combine well.

Stir in the soy sauce, sugar, bean sauce, cracked pepper, and water. Cook and simmer until the mushrooms and beef are done, about 7-10 minutes.

Transfer to a shallow bowl and garnish with cilantro.

Hot and Sour Lemongrass Soup
Under $10, Serves 4-6

Chicken can be omitted to lower the cost. Add more mushrooms or use tofu for vegetarian. Galangal is rhizome in the ginger family, adding for more authentic taste.
Serve the soup with steamed rice or bread.

Ingredients:

1 can chicken stock, 14.5-oz ($1.50)
3 stalks lemongrass, cut into several 2-inch long sticks and bruised ($.30)
4-5 thin sliced galangal, fresh or dried—optional ($.40)
1 can coconut milk, 19.5-oz ($2)
2 tablespoons granulated sugar ($.15)
1 tablespoon chicken base or bouillon ($.15)
1/2 pound chicken breast, cut to bite-size pieces ($2.50)
1 pound white mushrooms of your choice, cut to bite size pieces ($2)
1/3 cup lime juice, more to taste ($.60)
1 tablespoon minced fresh red chilies—optional ($.20)
2 stalks green onion, thinly sliced for garnish ($.10)
5 sprigs cilantro leaves for garnish ($.10)
salt to taste

Directions:

In a pot, bring the chicken stock to a boil and then add the lemongrass and galangal. Cook and boil for 10-15 minutes until the broth is reduced to 1/2 – 1/3 of the original volume.

Discard the lemongrass and galangal. Add the coconut milk, sugar, and chicken base.

Bring the mixture to a boil and then add the chicken and mushrooms. Cook until the chicken and mushrooms are done, about 3-5 minutes.

Remove the soup from the heat and then add the lime juice and chilies. Adjust the taste with more lime juice and salt.

Ladle the soup into serving bowls and garnish with the green onions and cilantro.