Gravy For Egg Foo Yung

Recipe Ingredients

1 cup	237ml	Meat stock
		Salt
2 tablespoons	30ml	Corn starch - dissolved in
1/4 cup	59ml	Water
		Soy sauce
		Msg - (opt)

Recipe Instructions

Heat meat stock in a small pot. Add salt, soy sauce until desired flavor and color is achieved. (Usually medium brown color is favored).

Mix up the corn starch thoroughly in 1/4 cup water, add to the meat stock, stir vigorously and cook until stock is thickened.

Serve over egg foo yung or chicken velvet.

Source:
Nancy Lam's Wok Wiz

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