Cantonese Stir Fry Sauce

3/4 cup water
1 tablespoon chicken base powder (no MSG)
1 tablespoon sugar
2 tablespoon shaohsing wine or sherry
1 tablespoon oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch

Mix ingredients together. Stir thoroughly before using.

This is very concentrated. Use sparingly when stir frying vegetables or tossing with noodles.

This recipe doubles well and refrigerates well for up to one month.