Sherry-Broth Sauce For Egg Foo Yung Recipe

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Sherry-Broth Sauce For Egg Foo Yung 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

A Recipe for
Sherry-Broth Sauce For Egg Foo Yung

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

This is a recipe for Sherry-Broth Sauce For Egg Foo Yung from the recipe cookbook of Recipes-to-go (Egg)

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Sherry-Broth Sauce For Egg Foo Yung recipe - a tasty recipe for you to add to your collection!
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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Sherry-Broth Sauce For Egg Foo Yung

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Sherry-Broth Sauce For Egg Foo Yung Directions

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.

Serves: 1

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Sherry-Broth Sauce For Egg Foo Yung Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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