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Photo: Anna Williams Photo by: Photo: Anna Williams

Cantonese Light Sauce

This recipe goes with Cantonese Chicken with Vegetables

Real Simple OCTOBER 2005

  • Yield: Makes 4 servings

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

Preparation

In a small bowl, combine 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 kosher salt, and 1 teaspoon cornstarch, stirring until the cornstarch dissolves.

Place a wok or skillet over medium-high heat. Add 1 tablespoon olive oil and heat for 30 seconds. Add 2 tablespoons minced scallions (white parts only) and 1 1/2 tablespoons grated fresh ginger and stir-fry until fragrant, about 15 seconds.

Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, untils the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.

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Cantonese Light Sauce recipe

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