Sherry-Broth Sauce for Egg Foo Yung
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China
Known as a Chinese recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- 1 ts Soy sauce
- 2 tb Sherry
- 1/4 ts Salt
- 4 ts Cornstarch
- 1/2 ts Ginger
- 1 1/2 c Chicken broth
Contains
GlutenSoySulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon