This versatile sauce is GREAT over Egg Foo Yung (THM S) – I also enjoy it mixed with whatever leftover meat I have, broccoli, and mushrooms or over any stir fry–SO TASTY!!

Chinese Brown Sauce (THM FP)

1 C water

2 tsp chicken bouillion (could use any other flavor)

1-2 tsp Bragg’s Aminos

1-2 tsp Dark Soy Sauce (use more Bragg’s if you don’t use)

Garlic powder and Pepper to taste

1/4 – 1/2 tsp Gluccie – depends on how thick you like it


As with anything made with Gluccie–I think it goes better if I mix it with a little water before adding it–and then whisk like a mad-woman so you don’t get lumps.

Flavor variations that I like–ginger juice adds a bit of heat to this–as does a bit of chili flake or sirachi sauce.  Green onion chopped on the diagonal is also a nice ‘finish’ to this sauce.

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