Gravy for Egg Omelettes
- 1 c Meat stock
- Salt
- 2 tb Corn starch, dissolved in
- 1/4 c Water
- Soya sauce
- MSG (opt)
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
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
