Cantonese Light Sauce (for Stir Fry)

Real Simple, 2005

    1/2 cup chicken broth                                          
    1 tablespoon dry white wine                                    
    1 tablespoon soy sauce                                         
    1 teaspoon sugar                                               
    1 teaspoon sesame oil                                          
    1/2 teaspoon salt                                              
    1 teaspoon cornstarch                                          
    1 tablespoon olive oil                                         
    2 tablespoons scallion (white parts)                           
    1 1/2 tablespoons grated ginger                                

Stir first 7 ingredients together.  Place wok or skillet over med-high heat.  Add olive oil and heat for 30 seconds.  Add scallions and ginger and stir-fry until fragrant, about 15 seconds.  Add cornstarch mixture and bring to a boil.  Cook, stirring constantly, until sauce thickens, about 1 1/2 minutes.  Pour into bowl while you prepare other ingredients.

NOTES: If you double this recipe, only add 1 1/2 tsp. of cornstarch to compensate.