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| Home -> [Asian, Chinese, Condiments, Ethnic] -> [Sherry-broth sauce for egg foo yung Recipe] |
Sherry-broth sauce for egg foo yung
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Asian, Chinese, Condiments, Ethnic |
Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Chicken broth | | 2
| tbsp | Sherry | | 1/4
| tsp | Salt | | 4
| tsp | Cornstarch | | 1
| tsp | Soy sauce | | 1/2
| tsp | Ginger |
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Procedures:
| 1 | In small saucepan, combine all ingredients. | | 2 | Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil. | | 3 | Boil 1 minute longer. | | 4 | Keep warm for serving. | | 5 | Makes 1 2/3 cups. | | 6 | Remaining sauce may be kept in covered container in refrigerator |
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