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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
611
kcal
31% DV
Protein
Fat
Carbs
Contains
Soy
Sesame
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).