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Add a photoServings: 4
Ingredients
- 3/4 c. Stock
- 1/2 tsp Salt
- 1 tsp Soy sauce
- 2 Tbsp. Cornstarch
- 2 Tbsp. Water
Directions
- 1. Heat stock; then stir in salt and soy sauce.
- 2. Meanwhile blend cornstarch and cool water to a paste. Then stir in to thicken.
- 3. Spoon sauce over each omelet; or possibly serve warm in a side dish as a dip.
- VARIATIONS:1. In step 1, add in to the stock 1/4 tsp. sugar, a dash of pepper, and either 1 Tbsp. peanut oil or possibly a few drops of sesame oil. Or possibly add in 1 Tbsp. oyster sauce (omit the salt). Or possibly add in 1 Tbsp. catsup and/or possibly 2 tsp. sherry (increase the soy sauce to 1 Tbsp.).
- 2. Omit the soy sauce in step 1, and add in it instead in step 2, increasing it to 1 Tbsp. and blending it with the cornstarch. Also blend in 1 tsp. molasses or possibly dark corn syrup. Omit the water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 4 servings | |
| Calories 19 | |
| Calories from Fat 1 | 5% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 513mg | 21% |
| Potassium 27mg | 1% |
| Total Carbs 3.77g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.61g | 1% |
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