Cantonese Light Sauce

Cantonese Light Sauce
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2005

Nutritional Information

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

Quick Tip

Ginger
Keep unpeeled ginger in a sealed plastic bag in the refrigerator for up to 3 weeks.

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