Corn Starch, Buy Chinese, Asian Gourmet Food Online
An online spice shop | International gourmet foods
866-331-7684   Log in   Register   My Account
 SEARCH
  SEARCH
SHOPPING CART
Your Cart is Empty
World Cuisine  >  Chinese Foods, Grocery  >  Rice, Grains & Flour
pop up description layer
Corn Starch -     1 lb
Manufacturer: Chinese / CHFL104 - 1 lb

Related Recipes
Chinese Cooking Vinegar
Chinese Cooking Wine
Chinese Noodles
Chinese Pantry - Shop Chinese Foods Online
Chinese Pantry
Chinese Barbecue With Hoisin Sauce
Chinese Fish With Black Beans
Chinese Hunan Dish
Chinese Drunken Chicken
Chinese Clear Soups

Sign up for updates and recipies

Corn Starch

thickening agent for soups, sauces and casseroles

$3.99   $2.99 You Save : 25% ($1.00)
Quantity :   / Select? :
/       Add to Cart

Corn Starch is used extensively in Chinese cooking as a thickener. In China, sauces are light and barely coat the food and are thickened at the last moment with corn flour (blended in cold water) which gives the dishes a translucent, glossy, velvety texture. It is also dusted over veggies before frying in oil by helping to seal in the juices, producing a crisper coating than does wheat flour. It can also be used as a binder for minced stuffings. The lack of gluten proteins in corn starch produces lump free thickening properties and a glaze and an opaque effect. Unlike arrowroot, unless a liquid thickened with cornflour is allowed to boil it will have an unpleasantly raw, powdery quality.


(close)


Mushroom Stir-Fry Recipe
Print Options
Print (no photos)
Print (with photos)
Ingredients
Glaze
2 Tbsp soy sauce (use wheat-free soy sauce if you are avoiding gluten)
2 Tbsp honey
1/4 cup of chicken or vegetable broth

Sauce
3 Tbsp soy sauce (use wheat-free soy sauce if you are avoiding gluten)
3/4 cup chicken or vegetable broth
2 Tbsp sugar
1 Tbsp rice vinegar
1 teaspoon Asian chili sauce
1 Tbsp corn starch

Vegetables
4 teaspoons minced garlic
4 teaspoons minced fresh ginger
4 Tbsp vegetable oil, preferably a high smoke-point oil such as grapeseed oil, peanut oil, or canola oil
About 2 lbs of cremini or button mushrooms, quartered
2 cups of a long-cooking veggie such as sliced carrots. Other long-cooking vegetables that can be used are broccoli florets, cauliflower florets, asparagus (diagonally cut into 1 1/2 inch pieces), or green beans (trimmed, diagonally cut into 1 1/2 inch pieces)
1/2 cup chicken or vegetable broth
1 cup of a more quickly cooking vegetable such as red bell pepper (stems, seeds removed, cut into 1/2-inch dice) or snow peas (strings and ends removed)
1 1b leafy greens - bok choy or napa cabbage (separate the stems of the bok choy and the tougher core of the napa cabbage from the greens)
1 Tbsp toasted sesame seeds (optional)

Method
1 Whisk the glaze ingredients together in a bowl and the sauce ingredients together in a different bowl. In a third bowl, mix the garlic, ginger and 1 teaspoon of vegetable oil.

2 Heat 3 Tbsp of vegetable oil in a large, stick-free skillet on medium-high heat. Add mushrooms and cook, without stirring, until browned on one side, about 2 to 3 minutes. Reduce heat to medium and use tongs to turn the mushrooms to brown the other side. When mushrooms are browned and tender, about 5 minutes, increase the heat to medium-high and add the glaze. Cook, stirring to coat the mushrooms, 1 to 2 minutes more. Transfer mushrooms to a large bowl. Wipe out skillet with a paper towel.

3 Heat a teaspoon of vegetable oil in the skillet on medium-high heat until the pan begins to smoke. Add carrots (or other longer cooking veggie) and cook, stirring occasionally, until they begin to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet. Cook until carrots are tender, 2 to 3 minutes. Uncover and cook until liquid evaporates. Transfer carrots to bowl with mushrooms. Wipe skillet clean with paper towel.

4 Heat a teaspoon of vegetable oil in the skillet on medium high heat until it begins to smoke. Add the bell pepper and bok choy stems or napa cabbage cores and cook, stirring occasionally, until the vegetables begin to brown and soften, about 1 to 2 minutes. Add leafy greens and cook for a minute further. Push the veggies to the side of the pan and add the garlic-ginger mixture in the clearing. Cook 15 seconds, until fragrant, and then mix in with the other vegetables.

5 Add all the vegetables back into the pan (mushrooms, carrots, etc.). Add the sauce to the pan. Mix well and cook, stirring, until the sauce has thickened and all the vegetables are coated with the sauce, about 2 to 3 minutes. Transfer to a serving platter. Sprinkle with toasted sesame seeds if desired. Serve immediately. Recommended with rice.

M A Y    W E    S U G G E S T ?
Share: |
Have you used this product? Would you like to review the product?
Click here to enter your review

Need Help?
Find your way ...
Talk To Us ...
Can we help?
Order Details/Tracking
Ship Methods/Policies
Not Satisfied?
How did we do?

Payment methods:
VISA MasterCard Discover

Shipping Methods:
US Postal Service UPS

Our Company
Learn more about IndianFoodsCo.Com - in business since 1988

Minneapolis

1-952-593-3000

Explore
Lentils
Rice
Tandoori
Papad
Chutney
Pickles
Curry
Curry Paste
Spices
Cooking Vegetables
Massage
Snacks
Indian Pantry
Popular Dishes
Buy Online
Shop Lentils
Shop Rice
Shop Spices
Shop Papad
Shop Chutney
Shop Pickles
Shop Curry
Shop Curry Paste
Shop Pantry Products
Shop Health Foods
Shop Natural Foods
Shop Organic Spices
Shop Indian Pantry
Shop Indian Groceries
Email Newsletter icon, E-mail Newsletter icon, Email List icon, E-mail List icon Sign up for updates and recipes

IndianFoodsCo.Com is Upfront IndianFoodsCo.com is located in Minnesota. | Copyright 1988-2014 IndianFoodsCo.com. All rights reserved.
0 Second