Vegetable Sauce

Preparation info

  • Difficulty


Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


  • 2 tablespoons peanut oil
  • 2 whole garlic cloves, lightly crushed
  • 2 slices fresh ginger root
  • 4 fresh water chestnuts, peeled and sliced lengthwise
  • ½ cup bamboo shoots, sliced lengthwise
  • 4 whole scallions, cut into 3-inch sections
  • 1 tablespoon thin soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • ½ cup chicken broth
  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold chicken broth


Heat the oil in a wok and flavor it with garlic and ginger. Remove the garlic and ginger and add the water chestnuts, bamboo shoots, and scallions to the wok. Stir-fry them for 30 seconds, then add the soy sauce, wine or sherry, and chicken broth. When the liquid comes to a boil, stir in the dissolved cornstarch to thicken the sauce. Spread the sauce on a platter as a bed for the sliced chicken breast.