Chowhound Presents: Table Talk with Dorie Greenspan of Everyday Dorie Ask Your Questions Now

Follow us:

Home Cooking 35

Cantonese Chow Mein recipe

michaelngo85 | Jan 30, 201112:42 AM

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?

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound