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     title: cantonese egg foo yung sauce
categories: professional, oriental, sauce
  servings: 6

      2 t  cornstarch
  1 1/2 c  water
    1/2 t  ground ginger
    1/4 t  five-spice powder
      1 t  soy sauce

  dissolve the cornstarch in 1/2 cup cold water, stir well.   add the
cornstarch to the boiling water, stirring constantly.   reduce heat to
medium, add the rest of the ingredients, cook 3 more minutes.   serve
with egg foo yung, or in stir-fried vegetables.

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