Friday, January 23, 2015

Egg Foo Yung Sauce

Developed January, 2015. Closely approximates typical sauce served at Chinese-American restaurants.
1 t vegetable oil
1/4 t minced garlic
1 c chicken stock
1 T oyster sauce
1 T soy sauce (Kikkoman™ is good)
1 t Chinese rice wine or dry sherry
1/2 t sugar
1/2 t salt
1/8 t white pepper
1/2 t sesame oil
1 T corn or tapioca starch
2 T cold water
Heat the oil in small saucepan, and stir in the garlic. After 15 seconds, add the chicken stock and bring to boil. Stir in seasonings and return to fast simmer. After a few minutes, stir in starch suspension and stir until the sauce thickens. Adjust salt and pepper. Serves 2, but easily doubled.