|2 teaspoons||Soy sauce|
Combine all, stir well and bring to boil. Reduce heat and simmer until thickened. Serve over egg foo yung. Notes: I have gone to the "lite" soy sauce lately and it works just fine. I use whatever vinegar I have at hand (cider or white, rarely a wine vinegar unless that is all I have).
Submitted By EARL SHELSBY On 01-14-95
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