| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Cheese/eggs, Oriental, Gravies, Wok |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Meat stock |
|
|
Salt |
| 2 |
tb |
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
A Message from our Provider:
“No one understands like Jesus”