Restaurant-Style Egg Foo Young Sauce
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After lots of experimenting with Oyster Sauce and Soy Sauce, I've nailed this recipe, and trust me, it's incredible! I can hardly wait to taste that amazing sauce again. Even if you're not a big fan of Egg Foo Young, you'll be pleasantly surprised by how well it pairs with Sushi Rice - seriously, it's a perfect match. Egg Foo Young, a tasty Chinese egg omelet filled with veggies like cabbage, broccoli, onions, and carrots, usually served with a thick Chinese gravy (or sauce, if you prefer), is something I absolutely love. Give it a try!
You Will Need
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Chinese Recipes
How To Make Oriental Egg foo young sauce (Gravy)
Introducing our delectable Egg Foo Young sauce, a versatile and savory accompaniment known by a variety of names to suit your palate. Whether you call it Brown Gravy, Chinese Omelet Sauce, Egg Fu Yung Sauce, or any of its other aliases, this delicious sauce elevates your culinary creations. With a blend of Oyster Sauce, Soy Sauce, and other delectable ingredients, our Egg Foo Young sauce adds depth and flavor to your favorite dishes. Use it as a dipping sauce or pour it generously over your Egg Foo Young omelet for an authentic, restaurant-style experience. Whatever you choose to call it, our sauce will undoubtedly delight your taste buds.
Instructions:
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In a small saucepan, combine the Oyster Sauce and Soy Sauce.
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Sprinkle the Corn Starch over the sauce mixture and whisk vigorously to dissolve the Corn Starch completely, making sure there are no lumps.
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Gradually add the water and chicken broth (or bone broth) to the saucepan, stirring continuously to ensure the ingredients are well combined.
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Place the saucepan on your stovetop over medium heat.
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As the mixture heats up, it will start to simmer and then come to a gentle boil. Once it begins boiling, reduce the heat slightly to maintain a steady simmer.
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Continue stirring the sauce as it simmers. The sauce will gradually thicken. This process usually takes about 3-5 minutes.
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Keep stirring until the sauce reaches your desired thickness. If it becomes too thick, you can adjust the consistency by adding a little more water or broth.
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Once you've achieved the desired thickness, remove the saucepan from the heat.
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Allow the sauce to cool for a few minutes before using it as a flavorful and versatile addition to your favorite Chinese dishes.
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Egg Foo Young sauce, with its savory and umami-rich flavors, is versatile and can be used in various Chinese dishes to enhance their taste. Here are some
Chinese dishes where you can use this sauce:
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Egg Foo Young: Of course, the sauce is traditionally paired with Egg Foo Young, a Chinese omelet dish.
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Stir-Fried Vegetables: Drizzle the sauce over stir-fried vegetables to add depth and flavor.
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Fried Rice: Mix it into fried rice for a delightful savory twist.
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Chicken and Broccoli: Use it as a sauce for Chicken and Broccoli, a popular Chinese-American dish.
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Beef and Mushroom Stir-Fry: Enhance the flavors of a beef and mushroom stir-fry with this sauce.
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Mongolian Beef: Use it in a Mongolian Beef recipe for a delicious fusion of flavors.
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Kung Pao Chicken: Add it to Kung Pao Chicken for an extra layer of umami.
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Cashew Chicken: Use it to create a savory sauce for Cashew Chicken.
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Szechuan Tofu: Pair it with Szechuan-style tofu dishes for added depth.
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Honey Walnut Shrimp: Create a unique twist on Honey Walnut Shrimp with a drizzle of this sauce.
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Chinese Noodles: Toss Chinese noodles with this sauce for a quick and tasty meal.
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Chop Suey: Elevate the flavor of Chop Suey with this savory sauce.
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Moo Shu Pork: Incorporate it into Moo Shu Pork for extra flavor.
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Mapo Tofu: Enhance the sauce in Mapo Tofu with the savory notes of Egg Foo Young sauce.
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Broccoli Beef: Use it in a Broccoli Beef recipe for added depth.
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Asian Noodle Bowls: Create savory Asian noodle bowls by incorporating this sauce into the broth.
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Remember to adjust the quantity to your taste preference and the specific dish you're preparing. Experimentation can lead to unique and delicious flavor combinations in your Chinese cuisine.
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Can I freeze Egg Foo Young Gravy?
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Yes, you can freeze Egg Foo Young sauce. Freezing is a great way to preserve it for future use. Here are the steps to freeze Egg Foo Young sauce:
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Cool the Sauce: Allow the Egg Foo Young sauce to cool to room temperature after preparing it.
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Portioning: Decide how much sauce you want to freeze in each container. You can use ice cube trays, small airtight containers, or even freezer bags.
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Fill the Containers: Spoon the sauce into the chosen containers or bags. Leave some space at the top if using containers to allow for expansion as the sauce freezes.
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Remove Air: If using freezer bags, try to remove as much air as possible before sealing them tightly. For containers, ensure they have an airtight seal to prevent freezer burn.
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Label and Date: Label each container or bag with the date and contents. This helps you keep track of freshness.
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Freeze: Place the containers or bags in the freezer. If using bags, consider laying them flat to freeze into thin, stackable sheets for easier storage.
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Store Properly: Store the frozen sauce in the freezer at temperatures below 0°F (-18°C).
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Thawing and Reheating: When you're ready to use the sauce, remove the desired portion from the freezer. You can thaw it in the refrigerator overnight or gently heat it on the stovetop over low to medium heat. Stir the sauce as it thaws to ensure a smooth consistency.
After freezing and thawing, the texture and consistency of the sauce may change slightly, so be sure to taste and adjust the seasonings as needed before using it in your dishes.
To store Egg Foo Young sauce in the refrigerator, follow these steps:
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Cool the Sauce: Allow the Egg Foo Young sauce to cool to room temperature if it's freshly made. Do not store hot sauce in the refrigerator as it can raise the temperature inside and affect other perishables.
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Choose an Airtight Container: Select an airtight container that is appropriate for the amount of sauce you have. Glass or plastic containers with tight-fitting lids work well. Alternatively, you can use a resealable plastic food storage bag.
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Transfer the Sauce: Carefully transfer the cooled sauce into the chosen container or bag.
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Seal Properly: Ensure that the container or bag is sealed tightly to prevent air from entering and to maintain freshness.
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Label and Date: It's important to label the container or bag with the date you stored the sauce. This helps you keep track of its freshness.
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Store in the Refrigerator: Place the sealed container or bag in the refrigerator. Store it in the coldest part of your fridge, which is usually near the back. If sauce thins in the refrigerator, add another corn starch slurry and follow the reheating instructions.
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Use within a Week: Homemade sauces are best when consumed within a week when stored in the refrigerator. This timeline ensures their freshness and flavor.
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Reheat Gently: When you're ready to use the sauce, you can gently reheat it on the stovetop over low to medium heat. Stir occasionally to ensure even heating.
