A Corny Title (A Corn Starchy Title?)

Another trick I’ve learned from my roommate: when stir-frying, don’t forget to add a little corn starch!  Take a small amount of cornstarch (say a teaspoon) and mix vigorously with an ounce or two of water until it dissolves, forming a smooth paste. Add this mixture to your stir fry during the last couple minutes of cooking.

Here’s some “twice cooked pork” before and after pics to illustrate the difference:



This could be an “eye of the beholder” thing, but for me the second picture is quite a bit more appetizing.  The corn starch not only adds an appealing gloss, it also acts as a thickener.  All of the flavorsome liquids that you might add to a stir fry (oyster sauce, soy sauce, rice wine, etc.) bind into a delicious sauce coating the other ingredients. Bringing it all together so to speak. Beautiful!


About Thomas

Thomas currently tutors Chinese, writes blog posts, and works in the non-profit sector.
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s