P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."




Stir Fry Sauces

Peking Stir Fry Sauce:
1/2 cup water
2 tablespoons shaohsing wine or sherry
2 tablespoons mushroom soy sauce
2 tablespoons oyster sauce
1 tsp. sugar
1 tablespoon cornstarch

Mix ingredients together until cornstarch is incorporated. Stir well before using. Makes 6 ounces; can be doubled or quadrupled. Will keep for one month refrigerated. Sauce can be customized with
chili paste, ginger, garlic or star anise to suit tastes.

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

Notes: Very concentrated. Use sparingly when stir frying vegetables or tossing with noodle. Recipe doubles. Refrigerates well, up to a month. Stir thoroughly before using.


  1. I’ve been very into Cantonese cuisine ever since I visited China’s mainland about two years ago and this stir fry sauce seems very doable to me!

  2. Finally, a recipe related to sauces, I was waiting for this for too long. Finally, i got it one. Thanks for sharing it with us.