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Chinese Gravy For Egg Fu Yung

recipe at a glance
Rating: 5/5
2 reviews

ready in: under 30 minutes
serves/makes:   3 cups

recipe id: 75938
cook method: stovetop

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2 cups sliced mushrooms
2 tablespoons bacon fat
2 tablespoons oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/8 cup sliced green onion
1/2 cup soy sauce
2 cans chicken broth
2 1/2 tablespoons corn starch
1/8 teaspoon white pepper
1/2 teaspoon MSG
1 teaspoon meinsee (bean sauce)
1 tablespoon hoisin sauce
1 teaspoon kitchen bouquet


Saute mushrooms in heated bacon fat. Set aside.

Heat the oil. Add the ginger, garlic, and green onion, then the mushrooms. Saute until soft; deglaze the pan with the soy sauce.

Mix cornstarch with 3/4 cup of the chicken broth. Gradually add the remaining chicken broth and remaining ingredients, adding the cornstarch slurry last. Simmer until thickened.

cook's notes

This produces a rich brown gravy that is slightly sweet and salty, and flavored with ginger and garlic.

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17 calories, 1 grams fat, 1 grams carbohydrates, 0 grams protein per tablespoon.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at
Member since:
Mar 8, 2002

REVIEW: 5 star recipe rating
This tasted just exactly like what my favorite restaurant serves. Thank you!

Guest at

REVIEW: 5 star recipe rating
This was an incredible recipe! I did not have MSG or hoisin sauce but it came out fine. It is versatile enough that I would use whenever I wanted a dark brown gravy with lots of flavor. I made this specifically for egg fu yung, and it was perfect. The recipe did not state what kind of mushrooms to use to I used plain button mushrooms to see how that would taste. Next time I will add other types such as porcini or shitake. Overall a great simple recipe. Thank you for posting!

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