Serves: 5
Total Calories: 15
1. Combine all ingredients in a saucepan. Cook, stirring, over medium heat to blend.
2. Pour sauce over fried eggs and serve.
VARIATION:
* Omit the soy sauce. Add instead 1 tablespoon oil, 1/2 teaspoon salt and 1 scallion stalk, minced.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Sweet-and-Pungent Sauce for Eggs recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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