Total Time
13mins
Prep 5 mins
Cook 8 mins

This recipe makes 2 cups, enough for eight servings of Egg Foo Yung.

Ingredients Nutrition

Directions

  1. Heat chicken broth in a small pan.
  2. Mix cornstarch and water in a small bowl.
  3. Add soy sauce, sugar, and vinegar to the bowl and mix.
  4. Add bowl contents to pan and bring to a boil, then simmer until thickened.