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Cantonese Light Sauce for Stir Fry Recipe

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This recipe for Cantonese Light Sauce for Stir Fry is from Johnson Family Cookbook, Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. low sodium chicken broth
1 T. dry white wine
1 T. soy sauce
1 t. sugar
1 t. toasted sesame oil
1/2 t. kosher salt
1 t. cornstarch
Directions:
Directions:
Combine ingredients, stirring until cornstarch dissolves. Place wok or skillet over medium high heat. Add 1 T. olive oil and heat for 30 seconds. Add 2 T. minced scallions (white part only) and 1 1/2 T. grated fresh ginger and stir fry until fragrant (about 15 seconds). Add cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until the sauce thickens slightly, about 1 1/2 minutes.

 

 

 

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