Ingredients for Egg Foo Yung Sauce 1
- 1 cup chicken or vegetable stock
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- Water
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How to Make Egg Foo Yung Sauce 1
- Heat 1 cup of chicken or vegetable stock in a small saucepan over medium heat.
- Stir in 1 teaspoon salt and 1 tablespoon soy sauce.
- In a separate small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
- Slowly pour the cornstarch slurry into the simmering stock, whisking constantly until the sauce thickens to your desired consistency.
- Spoon the sauce generously over each cooked egg foo yung omelet.
- Alternatively, serve the sauce hot in a small bowl as a delicious dipping sauce.
- **Flavor Variations:**
- **Savory Delight:** Add 1/4 teaspoon sugar, a dash of black pepper, and 1 tablespoon peanut oil (or a few drops of sesame oil) to the stock in step 1.
- **Oyster Sauce Kick:** Add 1 tablespoon oyster sauce to the stock in step 1.
- **Sweet & Tangy:** Add 1 tablespoon ketchup and/or 2 teaspoons sherry to the stock in step 1.
- **Rich & Complex:** Omit soy sauce in step 1. Add 1 tablespoon soy sauce to step 2, whisking it in with the cornstarch slurry.
- **Molasses Magic:** Blend 1 teaspoon molasses or dark corn syrup into the cornstarch slurry in step 3.
- **No-Water Option:** Omit the water in step 3 and use only the cornstarch.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
0g
Fat
0g
Carbs
0g
