| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Sauce | 4 | Servings | |
INGREDIENTS
| 3/4 | c | Stock |
| 1/2 | ts | Salt |
| 1 | ts | Soy sauce |
| 2 | tb | Cornstarch |
| 2 | tb | Water |
INSTRUCTIONS
1. Heat stock; then stir in salt and soy sauce. 2. Meanwhile blend cornstarch and cold water to a paste. Then stir in to thicken. 3. Spoon sauce over each omelet; or serve hot in a side dish as a dip. VARIATIONS: 1. 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 the soy sauce to 1 tablespoon). 2. Omit the soy sauce in step 1, and add it instead in 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. 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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