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

IMAG0018Dinner!

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

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Posted by Min
Filed in All Consuming
1 Comment »

One Response to “Corn Starch”

  1. Dan Says:

    July 31, 2013 at 1:24 pm

    I expect better dinners now.

    Reply

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