Egg Foo Yung Sauce 1

1. 1

   Heat stock; then stir in salt and soy sauce.

2. 2

   Meanwhile blend cornstarch and cold water to a paste.

3. 3

   Then stir in to thicken.

4. 4

   Spoon sauce over each omelet; or serve hot in a side dish as a dip.

5. 5

   VARIATIONS--------.

6. 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. 7

   Or add 1 Tablespoon oyster sauce (omit the salt).

8. 8

   Or add 1 Tablespoon catsup and/or 2 teaspoons sherry (increase soy sauce to 1 Tablespoon).

9. 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. 10

    Also blend in 1 teaspoon molasses or dark corn syrup.

11. 11

    Omit the water.

* Per serving · 4 servings · Values may vary.

No additional tips available.