This basic Chinese gravy is very versatile. It can be used on Egg Foo Young or stir fry. It can also be the basis for hot and sour soup with the addition of black mushrooms, chili, tofu and egg.
1 can chicken broth
Pepper to taste
2 T. soy sauce
1 T. corn starch
¼ can cold water
Heat one can of chicken broth in a small pot and reserve the can for water and corn starch. Add pepper to taste and the soy sauce. Stir the corn starch in ¼ can of cold water until dissolved and slowly add to the chicken broth. Stir frequently while heating until thickened and serve over Egg Foo Young.
If you use this gravy for stir fry, simply stir fry the vegetables for a few minutes and then add the chicken broth to the skillet or wok. When it begins to heat up, add the corn starch dissolved in water and the soy sauce. I pinch of sugar can be added if desired.