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.