Sherry-Broth Sauce for Egg Foo Yung

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Sherry-Broth Sauce for Egg Foo Yung Ingredients

1 1/2 c Chicken broth	4 ts Cornstarch
2 tb Sherry	1 ts Soy sauce
1/4 ts Salt	1/2 ts Ginger

Instructions for Sherry-Broth Sauce for Egg Foo Yung

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Chinese