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Cantonese Egg Foo Yung Sauce | ||||||
Course : Sauces Serves: 6 |
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Ingredients:
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Preparation / Directions:dissolve the cornstarch in 1/2 cup cold water, stir well. add the cornstarch to the boiling water, stirring constantly. reduce heat to medium, add the rest of the ingredients, cook 3 more minutes. serve with egg foo yung, or in stir-fried vegetables.
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Nutritional Information:4 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 59mg Sodium | ||||||