Egg foo young sauce #1

Yield: 4 Servings

Measure Ingredient
¾ cup Stock
½ teaspoon Salt
1 teaspoon Soy sauce
2 tablespoons Cornstarch
2 tablespoons Water

1. Heat stock; then stir in salt and soy sauce.

2. Meanwhile blend cornstarch and cold water to a paste. Then stir in to thicken.

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

VARIATIONS:

1. In step 1, add to the stock ¼ teaspoon sugar, a dash of pepper, and either 1 tablespoon peanut oil or a few drops of sesame oil. Or add 1 tablespoon oyster sauce (omit the salt). Or add 1 tablespoon catsup and/or 2 teaspoons sherry (increase the soy sauce to 1 tablespoon).

2. Omit the soy sauce in step 1, and add it instead in step 2, increasing it to 1 tablespoon and blending it with the cornstarch. Also blend in 1 teaspoon molasses or dark corn syrup. Omit the water.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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