Egg Foo Yung Sauce 1

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 3/4 cup stock
• 1/2 teaspoon salt
• 1 teaspoon soy sauce
• 2 teaspoons cornstarch
• 2 tablespoons water

Recipe

• 1 heat stock; then stir in salt and soy sauce.
• 2 meanwhile blend cornstarch and cold water to a paste.
• 3 then stir in to thicken.
• 4 spoon sauce over each omelet; or serve hot in a side dish as a dip.
• 5 variations--------.
• 6 in step 1, add to the stock 1/4 teaspoon sugar, a dash of pepper, and either 1 tablespoon peanut oil or a few drops of sesame oil.
• 7 or add 1 tablespoon oyster sauce (omit the salt).
• 8 or add 1 tablespoon catsup and/or 2 teaspoons sherry (increase soy sauce to 1 tablespoon).
• 9 omit soy sauce in step 1, and add it instead to step 2, increasing it to 1 tablespoon and blending it with the cornstarch.
• 10 also blend in 1 teaspoon molasses or dark corn syrup.
• 11 omit the water.