| 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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