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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

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Serves 4.

Very concentrated. Use sparingly when stir frying vegetables or tossing with noodles.

Recipe doubles.

Refrigerates well, up to a month.

Stir thoroughly before using.

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