Simple to make egg foo yung gravy recipes are provided by Epicurious, About.com and Food Network. Chicken broth, soy sauce and oil are key components of egg foo yung gravy. Cornstarch is often used as a thickener, but flour is sometimes used instead.
To make the easy egg foo yung gravy recipe featured at Epicurious, combine 1 tablespoon each of all-purpose flour and unsalted butter in a saucepan, and whisk into a roux over low-medium heat. Cook roux for five minutes and whisk in 1 cup reduced sodium chicken stock. Stir in 1/2 teaspoon reduced-sodium soy sauce, 1/2 teaspoon sesame oil and 1/4 teaspoon of black or white pepper. Keep gravy warm while preparing the egg patties.
Make the version featured at About.com by bringing 1/2 cup of low sodium chicken broth to a boil over medium heat. Stir in 1 tablespoon each of light soy sauce and Chinese rice wine, or substitute dry sherry for the rice wine. Stir in a few drops of sesame seed oil and add black or white pepper to taste. Dissolve 1 teaspoon cornstarch in 4 teaspoons of water. Raise the heat a bit and stir in the cornstarch mixture.
Make Emeril Lagasse's version by bringing 1 cup chicken broth and 2 tablespoons soy sauce to a boil. Dissolve 2 teaspoons cornstarch in 2 tablespoons of water. Reduce heat to simmer. Gradually stir in the cornstarch mixture and continue stirring until sauce thickens. Stir in 2 teaspoons sesame oil and season with a pinch of cayenne pepper.