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Title: Egg Foo Young Sauce #1
Yield: 4 Servings

Ingredients

    3/4 c  stock
    1/2 ts salt
      1 ts soy sauce
      2 tb cornstarch
      2 tb water

Instructions

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 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 (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 , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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