Sherry-broth Sauce For Egg Foo Yung
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Condiment | 1 | Servings |
INGREDIENTS
| 1 1/2 | c | Chicken broth |
| 2 | T | Sherry |
| 1/4 | t | Salt |
| 4 | t | Cornstarch |
| 1 | t | Soy sauce |
| 1/2 | t | Ginger |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 20
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 1862.5mg
Potassium: 350mg
Carbohydrates: 14.1g
Fiber: <1g
Sugar: 1.2g
Protein: 7.7g