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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Cantonese Chicken with Vegetables 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.
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