 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 10 |
|
This recipe comes from 'The Thousand Recipe Chinese Cookbook' by Gloria Bley Miller at the request of a Zaar member. Ingredients:
3/4 cup stock |
1/2 teaspoon salt |
1 teaspoon soy sauce |
2 teaspoons cornstarch |
2 tablespoons water |
Directions:
1. Heat stock; then stir in salt and soy sauce.
2. Meanwhile blend cornstarch and cold water to a paste.
3. Then stir in to thicken.
4. Spoon sauce over each omelet; or serve hot in a side dish as a dip.
5. VARIATIONS-.
6. 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.
7. Or add 1 Tablespoon oyster sauce (omit the salt).
8. Or add 1 Tablespoon catsup and/or 2 teaspoons sherry (increase soy sauce to 1 Tablespoon).
9. Omit soy sauce in step 1, and add it instead to step 2, increasing it to 1 Tablespoon and blending it with the cornstarch.
10. Also blend in 1 teaspoon molasses or dark corn syrup.
11. Omit the water.
|
|