Recipe for P. F. Changs Peking Stir-Fry Sauce

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Yield:

Ingredients:

Amount	Ingredient
1/2 cup	water
2 tbl	shaohsing wine or sherry
2 tbl	mushroom soy sauce
2 tbl	oyster sauce
1 tsp	sugar

Instructions:

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.

Comments: Sauce can be customized with chili paste, ginger, garlic or star anise to suit tastes.

Yield: 6 ounces

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