Title: Egg Foo Yung Brown Sauce
Categories: Chinese
Yield: 1 Servings

2	ts	Soy sauce
1	ts	Cornstarch
1	ts	Sugar
1	ts	Vinegar
1/4	ts	Salt
1/2	c	Water

Combine all, stir well and bring to boil. Reduce heat and simmer until thickened. Serve over egg foo yung.

Notes: I have gone to the "lite" soy sauce lately and it works just fine. I use whatever vinegar I have at hand (cider or white, rarely a wine vinegar unless that is all I have).

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