Categories: Cheese/eggs, Oriental, Gravies, Wok 
      Yield: 4 servings 
  
      1 c  Meat stock 
           Salt 
      2 tb Corn starch, dissolved in 
    1/4 c  Water 
           Soya sauce 
           MSG (opt) 
  
  Heat meat stock in a small pot. Add salt, soya sauce until desired 
  flavor and color is achieved. (Usually medium brown color is 
  favored). Mix up the corn starch thoroughly in 1/4 cup water, add to 
  the meat stock, stir vigorously and cook until stock is thickened. 
  Serve over egg foo yung or chicken velvet.