Egg Foo Yung Sauce 1

May 17, 2023May 17, 20230 1

Savory Egg Foo Yung sauce to spice up your asian-style pancakes

by The Chefin Sauce

Prep

5 min

Cook

5 min

Ready In

10 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Egg Foo Yung is a traditional Chinese-style omelet made with beaten eggs and various meats, seafood, and vegetables that are mixed into the eggs. The pancakes are then typically served with a savory sauce poured over the top. This Egg Foo Yung sauce is a perfect accompaniment to the pancakes, adding a savory, umami flavor and a hint of saltiness to the dish. Whether you're cooking for a crowd or just for yourself, this sauce is a must-try for anyone who loves Asian-inspired cuisine. Serve with your favorite pancakes or over rice for a hearty meal!

Instructions

1.	Mix the stock, salt, and soy sauce together in a bowl.
2.	In a separate bowl, combine the cornstarch and water to make a slurry.
3.	Place a small saucepan over medium-high heat on the stovetop and add the stock mixture.
4.	Slowly pour in the cornstarch slurry while whisking constantly.
5.	Reduce the heat to medium-low and continue to whisk until the sauce thickens, about 2-3 minutes.
6.	Remove the saucepan from the heat and let the sauce cool to room temperature before serving over Egg Foo Yung pancakes.

PROS

This Egg Foo Yung sauce is an easy way to add flavor and moisture to your pancakes.

It’s also a low-calorie alternative to heavier sauces like gravy or hollandaise.

CONS

The sauce is thin and may not cling well to the pancakes.

It may also be too salty for some taste preferences.

HEALTH & BENEFITS

This sauce is low in calories and fat, making it a healthier option than other sauces like gravy or hollandaise.
The soy sauce in this recipe adds a savory, umami flavor that may help reduce sodium intake by using less salt overall. Additionally, it contains cornstarch, which is a good source of carbohydrates.

	3/4 cup stock
	1/2 teaspoon salt
	1 teaspoon soy sauce
	2 teaspoons cornstarch
	2 tablespoons water