Gravy for Egg Omelettes

         Yield: 4 Servings
Categories: Oriental, Gravies, Wok

1 c Meat stock Salt 2 tb Corn starch, dissolved in 1/4 c Water Soya sauce MSG (opt) Heat meat stock in a small pot. Add salt, soya 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.