Egg Foo Yung Sauce 1 - cooking recipe

Ingredients

3/4 cup stock
1/2 teaspoon salt
1 teaspoon soy sauce
2 teaspoons cornstarch
2 tablespoons water

Preparation

Heat stock; then stir in salt and soy sauce.
Meanwhile blend cornstarch and cold water to a paste.
Then stir in to thicken.
Spoon sauce over each omelet; or serve hot in a side dish as a dip.
VARIATIONS--------.
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 soy sauce to 1 Tablespoon).
Omit soy sauce in step 1, and add it instead to 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.