Gravy for egg omelettes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Meat stock |
| Salt | ||
| 2 | tablespoons | Corn starch, dissolved in |
| ¼ | cup | Water |
| Soya sauce | ||
| MSG (opt) | ||
Directions
Heat meat stock in a small pot. Add salt, soya sauce until desired flavor and color is achieved. (Usually medium brown color is favored). Mix up the corn starch thoroughly in ¼ cup water, add to the meat stock, stir vigorously and cook until stock is thickened.
Serve over egg foo yung or chicken velvet.