---------- Recipe via Meal-Master (tm) v8.02
  
       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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