Does anyone know how to make the brown gravy that comes with egg foo young. There is a certain ingredient{s}?!
1/2 cup low sodium chicken broth
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
a few drops sesame oil
Freshly ground black or white pepper to taste, optional
1 teaspoon cornstarch dissolved in 4 teaspoons water
PREPARATION:
To make the egg foo yung sauce, bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine or sherry, sesame oil and pepper if using. Turn up the heat slightly and add the dissolved cornstarch/water mixture, stirring quickly to thicken. Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung.
Answers: Egg Foo Yung Sauce:
1/2 cup low sodium chicken broth
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
a few drops sesame oil
Freshly ground black or white pepper to taste, optional
1 teaspoon cornstarch dissolved in 4 teaspoons water
PREPARATION:
To make the egg foo yung sauce, bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine or sherry, sesame oil and pepper if using. Turn up the heat slightly and add the dissolved cornstarch/water mixture, stirring quickly to thicken. Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung.
a little corn starch and soya sauce in a pan You could add a little fresh garlic chopped thinly that's about it
In trying to figure out the same thing I came up with a recipe that does the trick for me:
1/2 cup chicken stock
1tbsp soy sauce
1tbsp oyster sauce (optional, it does add good flavor though)
1tsp sesame oil (another ingredient most people dont have but it's a must. Invest in a bottle today and put it in all your strifrys)
Enough cornstarch and water to get it to desired thickness.
cook over medium low heat in a sauce pan. Voila
Brown gravy comes from a good stock, usually made with roasted beef bones and simmer for about 2 ot 3 hours. Soy sauce will help too.
Egg Foo Yung Sauce:
1/2 cup low sodium chicken broth
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
a few drops sesame oil
1 teaspoon cornstarch dissolved in 4 teaspoons water
? tsp sugar
Start with a cold pan. Stir everything together until the sauce is thick and simmering. Enjoy!
Gravy:
1 1/2 cups chicken stock
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon MSG (optional)
1/8 teaspoon ground pepper
Pinch of salt
Mix all the ingredients together in a saucepan. Bring to a boil slowly with frequent stirring. When gravy has thickened, turn heat to very low to keep it warm until ready to use