Sherry-Broth Sauce For Egg Foo Yung
chinese, condiments, sauces
1 1/2 cup chicken broth
2 tablespoon sherry
1/4 teaspoon salt
4 teaspoon cornstarch
1 teaspoon soy sauce
1/2 teaspoon ginger
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 1 2/3 Cups. Remaining sauce may be kept in covered container in refrigerator.
Yield: 1 servings