Egg Foo Yung Sauce 1

Recipe by Caryn
READY IN: 10mins
SERVES: 8-10




  • 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 (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.