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Prep 5 mins
Cook 5 mins
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.
- 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 soy sauce to 1 Tablespoon).
- 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.
Really good. I used with Ramen Noodle Egg Foo Yung, the Ramen Noodle Egg Foo Yung.
Not bad. I used beef broth. I also think that it was to thin so I will use more cornstarch next time. Otherwise, good basic sauce.
This sauce tastes pretty good, if a bit mild, but it's not what I would expect from an egg foo yung sauce. For example, it seemed a bit thin, and I noticed the directions don't specify whether or how long it should be simmered. Had I done that I think it might have gotten thicker (or perhaps I should have realized this when it was cooking). If I play with it a bit more I might come up with something that will turn out more to my liking. Must admit, though, it's nice to know that egg foo yung sauce can be very low calorie! Thank you Caryn!