Egg Foo Yung Sauce 1

This recipe comes from 'the thousand recipe chinese cookbook' by gloria bley miller at the request of a zaar member.

Heat stock.

Then stir in salt and soy sauce.

Meanwhile blend cornstarch and cold water to a paste.

Then stir in to thicken.

Spoon sauce over each omelet.

Or serve hot in a side dish as a dip.

Variations--------.

In step 1 , add to the stock 1 / 4 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.

Or add 1 tablespoon catsup and / or 2 teaspoons sherry.

Omit soy sauce in step 1 , and add it instead to 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.

stock, salt, soy sauce, cornstarch, water