Sherry-broth sauce for egg foo yung
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chicken broth |
| 2 | tablespoons | Sherry |
| ¼ | teaspoon | Salt |
| 4 | teaspoons | Cornstarch |
| 1 | teaspoon | Soy sauce |
| ½ | teaspoon | Ginger |
Directions
In small saucepan, combine all ingredients. Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute longer. Keep warm for serving. Makes 1⅔ Cups. Remaining sauce may be kept in covered container in refrigerator.
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