Gravy For Egg Omelets

Course : Chinese
Serves: 4
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1 cup meat stock
1 teaspoon salt
2 tablespoons corn starch -- dissolved in
1/4 cup water
1 teaspoon soy sauce
1 teaspoon msg -- (opt)

Preparation / Directions:

Heat meat stock in a small pot. Add salt, soy sauce until desired flavor and color is achieved. (Usually medium brown color is favored). Mix up the corn starch thoroughly in 1/4 cup water, add to the meat stock, stir vigorously and cook until stock is thickened. Serve over egg foo yung or chicken velvet.

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