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Dark Sauce

Base for LOTS of Chinese-American recipes
Course Base
Cuisine Chinese
Keyword PF Changs

Ingredients

  • ½ - ⅔ C soy sauce
  • 3 T oyster sauce
  • 1/2 C chicken broth
  • 1 T rice wine vinegar
  • 1 T sugar
  • 1 T sesame oil
  • 1/4 t white pepper
  • 2 T neutral oil
  • 1 T minced garlic
  • 1 T minced ginger
  • 2 T cornstarch
  • 1/4 C water

Instructions

  • In a bowl, combine soy, oyster, broth, rice wine vinegar, sugar, sesame oil and white pepper.
  • Make slurry: dissolve cornstarch in 1/4 cup water.
  • Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
  • Add soy sauce mixture; bring to a boil.
  • Reduce heat to medium and cook for 1 minute.
  • Add the cornstarch slurry and cook, stirring, until the sauce boils and thickens.