Cantonese Light Sauce

Contributed By: tsantiago
REAL SIMPLE

This recipe goes with Cantonese Chicken with Vegetables

Print Add to Meal Planner Add to Cookbook Add to Shopping List

Total Preparation Time: Less than 15 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Sauces

Scroll over the empty stars to rate.


Add a Recipe Comment

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, whisk together the broth or water, wine, soy sauce, sugar, sesame oil, salt, and cornstarch, stirring constantly until the cornstarch dissolves. Heat a wok or skillet over medium-high heat. Add the olive oil and heat for 30 seconds. Add the scallions and ginger and stir-fry until fragrant, about 15 seconds. 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.