Cantonese Light Sauce

Name: Cantonese Light Sauce
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

10 ingredients

3 steps

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

Directions

1

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.
2

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.
3

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.