Side Pannel
Sherry-Broth Sauce for Egg Foo Yung
Sherry-Broth Sauce for Egg Foo Yung
- Recipe Submitted by ADMIN on 09/26/2007
Category: Condiments, Chinese
Ingredients List
- 1 1/2 c Chicken broth
- 2 tb Sherry
- 1/4 ts Salt
- 4 ts Cornstarch
- 1 ts Soy sauce
- 1/2 ts 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 1 2/3 Cups. Remaining sauce may
be kept in covered container in refrigerator.
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.
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