[Sca-cooks] Maybe OOP - Chinese Brown Sauce

[SEBD at aol.com]

In a message dated 3/21/05 7:40:34 P.M. Eastern Standard Time,  
adamantius.magister at verizon.net writes:

The only one  I absolutely can't figure out is the mysterious brown 
goo some restaurants  and take-out places put on egg foo young (we just 
drizzle oyster sauce or dark  soy out of the bottle at home; it's much better). 
___________
 
Good thinking! Unfortunately, I learned to make it in my giddy youth.
 
The impenetrable brown goo atop retro-style egg fu young is made  thusly:
 
1 cup Chinese chicken broth
1 T regular soy sauce
1 T oyster sauce
1 T cornstarch in four t water
 
Boil the broth, stir in the seasonings, thicken with the cornstarch and  
water. 
 
Drop this glop liberally onto the fried egg/veggie/meat or fish  pancake, let 
the whole mess congeal slightly, and serve. 
 
Elianne