Corn Starch

July 29, 2013

Always wondered why the texture for my Chinese cooking had been a bit off. Turns out a lot of Chinese dishes uses corn starch to thicken the sauce or soup. So I tried adding it to a couple simple dishes:

IMAG0010Vegetable and Tofu Stir-Fry

IMAG0014Spinach Egg Drop Soup


Doesn’t look too bad. Who would’ve guessed.


One Response to “Corn Starch”

  1. Dan Says:

    I expect better dinners now.

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