Would anyone have any idea how to make the white sauce in cantonese chow mein? I've scoured the internet, but I can't really find a website that seems to know what it's talking about. It's too bad I can't read Chinese, I'm sure it's all over Chinese websites. In fact I'm just curious how to make the chinese white sauce, that you often get with other stir fries such as chicken with cashew nuts.
It's likely a chicken broth base, but whether restaurants add oyster sauce, soya sauce, or sesame oil...I have no idea. The sauce never seems too dark, so I can't imagine that too much of soya or oyster are used...what else is there besides that?
Anyone care to shed some light?
Updated 11 months ago | 34
Updated 2 years ago | 3
Updated 1 year ago | 1
Updated 1 year ago | 11
Updated 2 years ago | 2