Prep 5 mins
Cook 20 mins
Great with eggs, Meg
- 8 fluid ounces meat stock
- 2 tablespoons cornstarch, dissolved in
- 2 fluid ounces water
- soy sauce
- Heat the meat stock in a small pot.
- Add salt and soy sauce until desired flavour and colour is achieved.
- Mix up the cornstarch thoroughly in the water, add to the meat stock, and stir vigorously and cook until the gravy is thickened.
- Serve over egg foo yung or omelettes.