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“From my collection of handwritten recipes. This is the sauce used for Egg Foo Yung.”
READY IN:
6mins
SERVES:
4
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, combine chicken stock, soy sauce, sherry, cornstarch, and sesame oil. Bring to a boil and cook until sauce thickens, about 2-3 minutes.

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