By Gail Foley
It’s hard to remember that far back, but I think I first made this in Home Ec in Junior High School. That was Norup Junior High in Oak Park, MI. I have lost and found this recipe a few times over the years. This sauce is what makes me want to eat more Egg Foo Yung. For some reason, it inspires a craving. It is a nicely translucent brown and tastes smooth, savory, salty and tangy with a touch of pepper.
Yield: 1 1/2 cups
Serves: 3 to 4
1 Tbsp Sugar
1 Tbsp Cornstarch
2 Tbsp Soy Sauce
1 Tbsp White Vinegar
A couple dashes of finely ground White Pepper
1 ½ cups Water
For this recipe, you need a measuring tablespoon, a measuring cup for the water, a one quart saucepan and a large spoon to stir.
Combine the first five ingredients in saucepan, in order listed.
Stir well until cornstarch is blended in with no lumps.
Stir in water and bring to a boil, stirring occasionally so that nothing sticks to the bottom.
Reduce heat and simmer until thickened, stirring occasionally.
Ladle over Egg Foo Yung.