Egg Foo Yung Sauce


  • 1 teaspoon(s) vinegar
  • 3 teaspoon(s) corn starch
  • ¾ cup(s) chicken broth
  • ¼ teaspoon(s) salt - or to taste
  • 1 teaspoon(s) soy sauce

Combine all of the sauce ingredients together in a small sauce pan, whisk until combined. Over medium heat, bring the mixture to a boil, reduce heat and continue cooking until slightly thickened. Serve over the egg foo yung.

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