egg foo yung brown sauce
- Categories
- Salsa/sauce
- Chinese
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Soy sauce |
| 1 teaspoon | Cornstarch |
| 1 teaspoon | Vinegar |
| ¼ teaspoon | Salt |
| 1 teaspoon | Sugar |
| ½ cup | Water |
INGREDIENTS
DIRECTIONS
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
Similar recipes
- Basic deep-fried egg foo yung
- Basic pan-fried egg foo yung
- Cantonese egg foo yung
- Chicken egg foo yung
- Chinese: mushroom foo yung
- Combinations for egg foo yung
- Egg foo yung
- Egg foo yung # 2
- Egg foo yung (chinese omelet)
- Egg foo yung (foo yung don)
- Egg foo yung sauce
- Foo yung hai
- Ham egg foo yung
- Mushroom foo yung
- Pork and shrimp egg foo yung
- Roast pork egg foo yung
- Shrimp egg foo yung
- Shrimp foo yung
- Special egg foo yung
- Special egg foo yung sauce
Random recipe of the day
Follow us
