"koko" > wrote in message
...
>
> 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

I love egg foo yung, and your recipe sounds good for the sauce. Very simple,
it's almost like the old Betty Crocker recipe from years ago. :-)

Cheri