| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Sauce |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Cornstarch |
| 2 |
c |
Stock |
| 1 |
tb |
Oil |
INSTRUCTIONS
1. Blend together cornstarch and cold stock.
2. Heat oil. Add cornstarch mixture and cook, stirring, over medium heat
until thickened and smooth. Pour sauce over noodles and serve.
NOTE: This is best when made with a rich, concentrated chicken stock.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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