What's the recipe for PF Chang's Dark Sauce- like that used in their lo mein dishes?!
3/4 cup water
1 tablespoon chicken base powder
1 tablespoon granulated sugar
2 tablespoons choosing wine or sherry
1 tablespoon oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch
AND
Peking sauce
Peking Stir Fry Sauce
1/2 cup water
2 tablespoons shaohsing wine or sherry
2 tablespoons mushroom soy sauce
2 tablespoons oyster sauce
1 teaspoon granulated sugar
1 tablespoon cornstarch
Mix ingredients together until cornstarch is incorporated.
Careful: both sauces are very concentrated. Use sparingly when stir frying vegetables or tossing with noodles. You can keep the sauce refrigerated up to a month. Always stir the sauce before you use it.
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Answers: PF Chang's Bistro sauce
3/4 cup water
1 tablespoon chicken base powder
1 tablespoon granulated sugar
2 tablespoons choosing wine or sherry
1 tablespoon oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch
AND
Peking sauce
Peking Stir Fry Sauce
1/2 cup water
2 tablespoons shaohsing wine or sherry
2 tablespoons mushroom soy sauce
2 tablespoons oyster sauce
1 teaspoon granulated sugar
1 tablespoon cornstarch
Mix ingredients together until cornstarch is incorporated.
Careful: both sauces are very concentrated. Use sparingly when stir frying vegetables or tossing with noodles. You can keep the sauce refrigerated up to a month. Always stir the sauce before you use it.
.