Sherry-broth Sauce For Egg Foo Yung

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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