Recipe for Egg Foo Yung Brown Sauce


2 teaspoon soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon vinegar
1/4 teaspoon salt
1/2 cup water


Combine all, stir well and bring to boil. Reduce heat and simmer until thickened. Serve over egg foo yung. Notes: I have gone to the "lite" soy sauce lately and it works just fine. I use whatever vinegar I have at hand (cider or white, rarely a wine vinegar unless that is all I have).

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