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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Great with eggs, Meg Ingredients:
8 fluid ounces meat stock |
salt |
2 tablespoons cornstarch, dissolved in |
2 fluid ounces water |
soy sauce |
Directions:
1. Heat the meat stock in a small pot.
2. Add salt and soy sauce until desired flavour and colour is achieved.
3. Mix up the cornstarch thoroughly in the water, add to the meat stock, and stir vigorously and cook until the gravy is thickened.
4. Serve over egg foo yung or omelettes.
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