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.
Servings: 4
I haven't used this sauce yet but I am looking forward to trying it out!
Thank you so much for letting us know this Cantonese stir fry, my friend told me that this recipe was good so I will try to cook it on Sunday. Also if you have a recipe for Recipe for Stir Fry Sauce please post it here. Keep on sharing!
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