Sherry-broth sauce for egg foo yung
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Sherry-broth sauce for egg foo yung
  Chinese    Sauces    Eggs    Condiments  
Last updated 6/12/2012 1:22:48 AM. Recipe ID 55598. Report a problem with this recipe.
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      Title: Sherry-broth sauce for egg foo yung
 Categories: Chinese, Condiment
      Yield: 1 Servings
 
  1 1/2 c  Chicken broth
      2 tb Sherry
    1/4 ts Salt
      4 ts Cornstarch
      1 ts Soy sauce
    1/2 ts 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.
 




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Recipe ID 55598 (Apr 03, 2005)

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