[Sca-cooks] Maybe OOP - Chinese Brown Sauce

[SEBD at aol.com]

In a message dated 3/21/05 10:30:25 P.M. Eastern Standard Time,  
adamantius.magister at verizon.net writes:

The other  sauce I described, the one that has that distinctively 
caramelized taste  of dark roux, is something different. It's not even as 
dark as the other  sauces we talked about; it may actually be based on dark roux, 
but I haven't  encountered anyone who could verify or debunk  that.



______________
 
What I am describing is probably Americanized Chinese glop from Queens, and  
the recipe came from watching a Chinese cook make the stuff. I loathe it  
cordially. For all I know, it *is* a kind of stir fry sauce, and for a long  time, 
it has put me off egg fu young, but I collected the recipe to be  polite.
 
Do you remember where you tasted this dark rouxlike sauce?
 
Thanks,
 
Elianne