|½ cup||Chicken stock|
|2 teaspoons||Soy sauce|
|¼ teaspoon||Sesame oil|
JOY OF WOKKING; MARTIN YAN
Mix cornstarch in a little water. Mix all ingredients together. Bring sauce to a boil to thicken.
Increase the cornstarch slighly for a thicker sauce.
Sylvia's comments: I've been hunting for an egg foo yung sauce like what I've had at some Chinese restaurants for ages -- I love egg foo yung and it's simple enough to make. This isn't EXACTLY what I wanted, but it's sure close -- thank you, Kaz! Nutritional information per serving: xx calories, x.x gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, x.x gm fat, x.x mg iron, xx mg calcium, xx% of calories from fat.
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From: Kaz Glover Date: 12-05-93 The Lunatic Fringe Bbs (901) F-Cooking
Submitted By SYLVIA STEIGER On 05-20-95
Random recipe of the day