Wednesday, September 14, 2016

egg fu yung sauce. brown gravy


1/2 cup hoisin sauce
2/3 cup water
2 T corn starch
1/2 t grated fresh ginger or 1/4 t granulated/powdered ginger
3 T soy sauce
1/2 t salt
1/2 t cracked black pepper


Whisk water and cornstarch in a small bowl; set aside.

Place hoisin sauce, ginger, soy sauce, salt and pepper in a small sauce pan. Turn on stove to medium and heat up contents; add the water-cornstarch mixture. Whisk continuously to avoid curdling at the bottom of pan. 

Remove from heat when mixture has thickened.

Use immediately on egg fu yung