Cantonese Egg Foo Yung Sauce

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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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