Try this Egg Foo Young Sauce #1 recipe, or contribute your own.
Suggest a better description1. Heat stock; then stir in salt and soy sauce. 2. Meanwhile blend cornstarch and cold water to a paste. Then stir in to thicken. 3. Spoon sauce over each omelet; or serve hot in a side dish as a dip. VARIATIONS: 1. In step 1, add to the stock 1/4 teaspoon sugar, a dash of pepper, and either 1 tablespoon peanut oil or a few drops of sesame oil. Or add 1 tablespoon oyster sauce (omit the salt). Or add 1 tablespoon catsup and/or 2 teaspoons sherry (increase the soy sauce to 1 tablespoon). 2. Omit the soy sauce in step 1, and add it instead in step 2, increasing it to 1 tablespoon and blending it with the cornstarch. Also blend in 1 teaspoon molasses or dark corn syrup. Omit the water. From
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Serving Size: 1 Serving (271g) | ||
Recipe Makes: 4 | ||
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Calories: 23 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1079.1mg | 37 % | |
Potassium 10.3mg | 0 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.5g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 23
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