| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Cheese/eggs, Gravies, Oriental, Wok | 4 | Servings | |
INGREDIENTS
| 1 | c | Meat stock |
| Salt | ||
| 2 | T | Corn starch, dissolved in |
| 1/4 | c | Water |
| Soya sauce | ||
| MSG, opt |
INSTRUCTIONS
Heat meat stock in a small pot. Add salt, soya 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip
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