Cantonese Light Sauce


This archetypal sauce is the base of many of your favorite Chinese dishes.

Cantonese Light Sauce
Photo: Anna Williams
Hands On Time:
10 mins
Total Time:
10 mins
4 serves


  • ½ cup low-sodium chicken broth or water

  • 1 tablespoon dry white wine

  • 1 tablespoon soy sauce

  • 1 teaspoon sugar

  • 1 teaspoon toasted sesame oil

  • ½ teaspoon salt

  • 1 teaspoon cornstarch

  • 1 tablespoon olive oil

  • 2 tablespoons minced scallions (white parts only)

  • 1 ½ tablespoons grated fresh ginger


  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.

Nutrition Facts (per serving)

59 Calories
5g Fat
3g Carbs
1g Protein
Nutrition Facts
Calories 59
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Sodium 475mg 21%
Total Carbohydrate 3g 1%
Total Sugars 1g
Protein 1g
Calcium 5mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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