Chinese Gravy For Egg Fu Yung
recipe at a glance
5 stars - 2 reviews
ready in: under 30 minutes
serves/makes: 3 cupsrecipe id: 75938cook method: stovetop
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.
This produces a rich brown gravy that is slightly sweet and salty, and flavored with ginger and garlic.
17 calories, 1 grams fat, 1 grams carbohydrates, 0 grams protein per tablespoon
ratings & reviews
|Nov 11, 2013 julieangelMember since: January 7, 2010
This tasted just exactly like what my favorite restaurant serves. Thank you!
Jun 13, 2010 WorldWanderer
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!