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p.f. chang's china bistro cantonese stir fry sauce |
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P. F. Chang's China Bistro Cantonese Stir Fry Sauce3/4 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. Servings: 4 |
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వ్యాఖ్యలు |
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