Serves: 5
Total Calories: 149
1. Heat stock then stir in salt and soy sauce.
2. Meanwhile blend cornstarch and cold water to a paste. Then stir in to thicken.
3. Spoon sauce over each omelet or serve hot in a side dish as a dip.
VARIATIONS:
* 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. Or add 1 tablespoon oyster sauce (omit the salt). Or add 1 tablespoon catsup and/or 2 teaspoons sherry (increase the soy sauce to 1 tablespoon).
* Omit the soy sauce in step 1, and add it instead in step 2, increasing it to 1 tablespoon and blending it with the cornstarch. Also blend in 1 teaspoon molasses or dark corn syrup. Omit the water.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Egg Foo Yung Sauce I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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