[Sca-cooks] Maybe OOP - Chinese Brown Sauce

[Craig Jones]

Alright... While you're there Mr. Smarty Pants...

I doing the Broiled Chicken recipe for ASFTQ this weekend.  It uses
'bean sauce'.  What would you use there?

Drakey - off to Rowany Festival this weekend, and a campsite of
pseudo-mongols.

Ps.  My Mung Bean Wine came out great.  Much better than expected.  Like
a strong traditional gruit Ale with a fruit back taste (from the Musk
Melon) and quite hot/peppery from the Smartweed.  Very interesting
indeed...

> 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). The commercial stuff is sometimes just thickened and
> diluted soy sauce, but sometimes it's this very weird stuff that
> almost seems like dark brown roux with just a little soy sauce, some
> water, possibly with some more thickener (depending on the darkness
> of the roux), maybe some combination of msg, sugar, and white pepper.
> It's just weird stuff and I've never seen it anywhere else but on
> commercial egg foo young of dubious quality...
> 
> Adamantius
> --