This delicious sauce can be used for my recipe blog “The Low-Fat Vegetable Egg Foo Young”, or “The Vegetable Stir Fry Egg Foo Young” recipe. The can be made with vegetable, beef, or chicken stock. It’s easy to make, and will yield a little more than a cup, and takes under 5 minutes. Here we go…..
1 tablespoon cornstarch
1 cup vegetable stock, OR beef stock, OR chicken stock (if you can not find the stock itself, then you can use bouillon cubes)
1/4 cup Tamari sauce (aged soy sauce)
2 thin slices of fresh ginger (or you can add 2 pinches of ground ginger)
a couple of pinches of black pepper
sliced green onions (for garnish-optional)
Mix your cornstarch with the stock to dissolve (if you have to add the water to your bouillon, because stock was unavailable, then mix the cold water FIRST with your cornstarch, otherwise, it will not dilute in hot water). Add the rest of your ingredients, and cook until thick enough to cover the back of a spoon, which is about 3 minutes. If you used fresh ginger, discard. That’s it !!! Enjoy !!!