P. F. Chang's China Bistro
Cantonese Stir Fry Sauce
- 3/4 cup water
- 1 tablespoon chicken base powder (no MSG)
- 1 tablespoon granulated sugar
- 2 tablespoons choosing wine or sherry
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
>> Restaurant Recipes
Very concentrated. Use sparingly when stir frying vegetables or tossing with
Refrigerates well, up to a month.
Stir thoroughly before using.