Cantonese Light Sauce

Cantonese Light Sauce
 Anna Williams
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Serves 4
preparation
10
minutes
cooking
10
minutes

Ingredients

1/2
cup
low-sodium chicken broth or water
1
tablespoon
dry white wine
1
tablespoon
soy sauce
1
teaspoon
sugar
1
teaspoon
toasted sesame oil
1/2
teaspoon
salt
1
teaspoon
cornstarch
1
tablespoon
olive oil
2
tablespoons minced scallions (white parts only)
1 1/2
tablespoons grated fresh ginger

Directions

  1. In a small bowl, combine chicken broth, wine, soy sauce, sugar, sesame oil, cornstarch, and 1/2 teaspoon kosher salt, stirring until the cornstarch dissolves. 
  2. Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add scallions and ginger and stir-fry until fragrant, about 15 seconds.
  3. Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.
Nina Simond
September 2005

Nutritional Information

  • Per Serving
  • Calories 59
  • Fat 5 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 475 mg
  • Protein 1 g
  • Carbohydrate 3 g
  • Sugar 1 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 5 mg
What does this mean? See Nutrition 101.

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