P. F. Chang's Cantonese Stir-Fry Sauce Recipe - Cooking Index
P. F. Chang's Cantonese Stir-Fry Sauce Recipe - Cooking Index
Very concentrated. Use sparingly when stir-frying vegetables or tossing with noodles.
Courses: Sauces| 3/4 cup | 177ml | Water |
| 1 tablespoon | 15ml | Chicken base powder (no MSG) |
| 1 tablespoon | 15ml | Sugar |
| 2 tablespoons | 30ml | Shaohsing wine or sherry |
| 1 tablespoon | 15ml | Oyster sauce |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 teaspoon | 5ml | Cornstarch |
Combine all ingredients. Recipe doubles well. Refrigerates well, up to a month. Stir thoroughly before using.
This recipe yields ?? servings.
Source:
Top Secret Recipe's Message Boards at - http://www.topsecretrecipes.com
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