Cantonese Light Sauce

cantonese-light-sauce
Photo by  Anna Williams
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4.0 stars based on 35 reviews
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 59 calories
    • 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
  • September 2005

Ingredients

  1. Check 1/2cup low-sodium chicken broth or water
  2. Check 1tablespoon dry white wine
  3. Check 1tablespoon soy sauce
  4. Check 1teaspoon sugar
  5. Check 1teaspoon toasted sesame oil
  6. Check 1/2teaspoon salt
  7. Check 1teaspoon cornstarch
  8. Check 1tablespoon olive oil
  9. Check 2 tablespoons minced scallions (white parts only)
  10. Check 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.