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
Notes 1) Very concentrated. Use sparingly when stir frying vegetables or tossing with noodles. 2) Recipe doubles. 3) Refrigerates well, up to a month. 4) Stir thoroughly before using.
