P. F. Chang's Peking Stir-Fry Sauce

Recipe Ingredients

1/2 cup	118ml	Water
2 tablespoons	30ml	Shaohsing wine or sherry
2 tablespoons	30ml	Mushroom soy sauce
2 tablespoons	30ml	Oyster sauce
1 teaspoon	5ml	Sugar
1 tablespoon	15ml	Cornstarch

Recipe Instructions

Mix ingredients together until cornstarch is incorporated. Stir well before using.

This recipe yields 6 ounces. Can be doubled or quadrupled. Will keep for one month refrigerated.

Source:
Top Secret Recipe's Message Boards at - http://www.topsecretrecipes.com

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