Ingredients (Cantonese sauce)
- 1/2 cup low-sodium chicken broth or water
- 1 tablespoon dry white wine
- 1 tablespoon soy sauce
- 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
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 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.
Ingredients (chicken dish)
- 2 1/2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 medium carrots, sliced (about 1 cup)
- 1/3 cup water
- 12 ounces bok choy or baby bok choy, sliced into 1 1/2-inch strips, stems separated from leaves
- 1/3 pound (1 1/2 cups) snow or sugar snap peas
- Yout hom made Cantonese sauce
- Cooked brown rice / or bamboo shoots
Heat a wok or large skillet over high heat.
Add 2 tablespoons of the oil and heat for 30 seconds. Add the chicken and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan.
Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds.
Add the carrots and water. Cover partially and cook, stirring occasionally, until almost tender, about 2 minutes. Add the bok choy stems, cover, and cook for 2 minutes. Add the bok choy leaves and peas and toss gently. Add the Cantonese Light Sauce and increase heat to high.
When it starts to bubble, add the chicken. Stir-fry until warmed through, about 1 minute.
Serve immediately over the rice or beansprouts