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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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