Leftovers for breakfast. I warmed up one egg foo young-ish pancake,
topped it with a few slices of pork loin and egg foo yung sauce.
Delicious, the sauce really makes it.

https://flic.kr/p/pjaPMG

I'll use this sauce for many other things too. It's really great.

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

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.

koko

--

Food is our common ground, a universal experience
James Beard