Type what you have

Ingredients

• ✓ cornstarch
• brown sugar
• cinnamon
• salt
• fuyu persimmon
• graham cracker
• butter

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Combine brown sugar, cinnamon, cornstarch, and sea salt in a small bowl. Spread half of the persimmons into an 8-inch deep pie plate. Sprinkle with half of the the sugar mixture. Repeat with the remaining persimmons and sugar mixture. Set aside. Mix graham cracker crumbs and melted butter until evenly combined. Spread crust evenly over persimmons.
3. 3 Bake until crust is golden brown and persimmons are tender, about 45 minutes. Serve warm.

By Krystal

Ingredients

• ✓ cornstarch
• russet potato
• canola oil
• rice flour
• salt
• seasoned salt

Instructions

1. 1 Place potatoes in a large saucepan with enough water to cover by 1 inch. Bring to a boil over high; cover, reduce heat to medium-high, and cook until potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain and run under cold water until cool enough to handle. Drain well and pat dry.
2. 2 While potatoes cook, heat 3 inches of oil in a large Dutch oven or other heavy pot over medium-low to 350 degrees F (175 degrees C).
3. 3 Using a ricer or potato masher, thoroughly mash potatoes so no chunks remain. Stir together mashed potatoes, rice flour, cornstarch, kosher salt, and seasoning salt in a medium bowl until mixture comes together and forms a dough, adding 1 teaspoon of water at a time as needed.
4. 4 Divide dough into 4 pieces. Shape each piece into a 1-inch diameter log, and cut each log into 1-inch pieces.
5. 5 Working in batches, fry dough pieces in hot oil until lightly golden, turning occasionally, 2 to 3 minutes. Using a spider or slotted spatula, transfer from oil to a wire rack set over a baking sheet to drain. Repeat with remaining dough pieces.
6. 6 Increase heat to medium-high to increase oil temperature to 375 degrees F (190 degrees C).
7. 7 Fry a second time, in batches, until deep golden brown and crispy, another 2 minutes. Return to wire rack and dust with additional seasoning salt, if desired. Serve immediately. Recipe developed by Ali Ramee

By Bailey Fink

Ingredients

• ✓ cornstarch
• graham cracker crumb
• white sugar
• butter
• whole milk
• sugar
• egg
• cocoa powder
• salt
• vanilla extract

Instructions

1. 1 Combine graham cracker crumbs and sugar in a 9-inch glass pie dish. Add melted butter and mix together. Press mixture firmly across pie dish and up sides. Set aside.
2. 2 Combine milk, sugar, eggs, cornstarch, cocoa powder, and salt in a bowl and mix using an electric mixer until well combined. Pour into a saucepan and bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla extract.
3. 3 Pour filling into crust and immediately cover with plastic wrap. Cool on counter to room temperature. Refrigerate 8 hours to overnight.

By Sabrina Sperry

Ingredients

• ✓ cornstarch
• white sugar
• cocoa powder
• salt
• almond milk
• butter
• vanilla extract

Instructions

1. 1 Whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan off the stove. Add 1/4 cup almond milk; whisk until smooth and foamy. Continue adding almond milk, 1/4 cup at a time, whisking after each addition.
2. 2 Place the saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.
3. 3 Remove from the heat and stir in butter until melted and smooth. Stir in vanilla, then pour pudding into a serving bowl. Cover and refrigerate until chilled, at least 30 minutes.

By Phaewryn

Ingredients

• ✓ cornstarch
• butter
• stevia blend
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• stevia blend
• butter
• milk
• vanilla extract
• food coloring

Instructions

1. 1 Beat butter with Pyure Organic All Purpose Stevia Blend until light and fluffy.
2. 2 Beat in egg until well blended. Beat in vanilla.
3. 3 Whisk flour, baking powder and salt together. Stir into butter mixture in two additions.
4. 4 Wrap dough in plastic wrap and refrigerate for 30 minutes.
5. 5 Roll on lightly floured surface or between sheets of waxed paper to 1/4-inch thick.
6. 6 Using desired cookie cutter, cut out desired shapes.
7. 7 Preheat oven to 350 degrees F. Place cookies 2-inches apart on parchment paper lined baking sheets. Bake for 10 to 12 minutes or until golden. Let cool on racks.
8. 8 Glaze cookies with Pyure Sugar Free Cookie Icing.
9. 9 Icing Directions: Beat cornstarch, Pyure Organic All Purpose Stevia Blend and butter with a mixer on medium-high speed until well combined.
10. 10 Gradually add milk and vanilla until smooth. Add more milk if icing mixture is too dry.
11. 11 If adding food coloring, add a drop at a time until desired color is reached.
12. 12 Refrigerate icing for 10 minutes until set.
13. 13 Spread or pipe over cooled Sugar Free "Sugar" Cookies. Use day of.

By Pyure

Ingredients

• ✓ cornstarch
• graham cracker
• butter
• strawberry
• white sugar
• water
• rhubarb
• lemon juice

Instructions

1. 1 Mix graham cracker crumbs and melted butter together in a bowl; press into the bottom of a 9-inch pie dish. Line bottom of pie crust with one layer of strawberry halves.
2. 2 Place remaining strawberries in a saucepan; crush (there should be about 1 cup of crushed berries). Stir sugar, water, rhubarb, and cornstarch into crushed berries; bring to a boil over medium-low heat, stirring often, until mixture thickens and becomes translucent. Turn off the heat, let mixture stand until slightly cooled, about 2 minutes; stir in lemon juice. Pour mixture over strawberry halves in pie dish.
3. 3 Refrigerate until completely chilled, about 1 hour.

By Sophie

Ingredients

• ✓ cornstarch
• cooking spray
• bittersweet chocolate
• egg white
• confectioners' sugar
• cocoa powder
• salt
• dark chocolate
• sea salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.
2. 2 Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
3. 3 Beat egg whites in a large bowl using an electric mixer until soft peaks form; gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme.
4. 4 Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.
5. 5 Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.
6. 6 Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

By jamiebrooke5761

Ingredients

• ✓ cornstarch
• zucchini blossom
• goat cheese
• gruyere cheese
• egg yolk
• black pepper
• cayenne pepper
• self-rising flour
• water
• vegetable oil
• all-purpose flour

Instructions

1. 1 Gather all ingredients. Gently rinse the squash blossoms to remove any dirt or debris; remove the stamens as they are bitter and not edible.
2. 2 Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; lift with a slotted spoon and immediately place into the cold water to chill. Remove and drain on paper towels.
3. 3 Make the filling: Mix goat cheese, Gruyère, egg yolk, pepper, and cayenne together in a bowl until smooth. Spoon into a 1-quart resealable plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
4. 4 Gently insert the cut corner of the bag into the open end of a blossom and pipe in about 1 tablespoon filling, making sure it fills all the way to the bottom. Lift petals up and drape over filling to cover completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Repeat to fill remaining blossoms. Refrigerate until cheese is set and firm, at least 30 minutes.
5. 5 Meanwhile, make the batter: Combine flour and cornstarch in a mixing bowl. Whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
6. 6 Heat 1 inch oil in a cast iron skillet to 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
7. 7 Remove squash blossoms from the refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
8. 8 Gently lay about six coated squash blossoms on their sides in hot oil and cook until pale golden brown, about 1 minute on the first side and 30 seconds to 1 minute on the remaining sides.
9. 9 Transfer to a paper towel-lined plate and repeat to fry remaining blossoms. Let cool slightly before serving.

By John Mitzewich

Ingredients

• ✓ cornstarch
• poppy seed
• powdered sugar
• granulated sugar
• applesauce
• lemon zest
• lemon juice
• egg
• egg yolk
• applesauce
• butter
• lemon zest
• poppy seed
• coconut
• salt
• granulated sugar
• almond flour
• coconut flour

Instructions

1. 1 Preheat the oven to 350 degrees F. Line an 8-inch square metal, ceramic, or glass baking pan with 2 long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan.
2. 2 Make the crust: Whisk the coconut flour, almond flour, sugar, and salt together in a medium mixing bowl. Stir in the coconut, poppy seeds and lemon zest.
3. 3 Whisk the butter, applesauce, and egg yolk together in a small bowl, then stir into the crust.
4. 4 Press the crust evenly across the bottom of the prepared baking pan.
5. 5 Bake the crust for 10-15 minutes, or until the edges just start to brown. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.)
6. 6 While the crust bakes, make the filling: Whisk the eggs, lemon juice, lemon zest, and applesauce together in a medium mixing bowl until the eggs are well blended.
7. 7 Whisk in the sugar and cornstarch.
8. 8 Pour the filling over the baked crust and return the pan to the oven.
9. 9 Bake for 25-30 minutes more, until the filling is set.
10. 10 Cool in the pan on a wire rack for 5 minutes, then use the long edges of the foil to carefully lift the bars out of the pan and onto the rack.
11. 11 Cool to room temperature, then peel the foil off. Dust the bars with powdered sugar and sprinkle with poppy seeds, then cut into squares or longer bars.
12. 12 Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

By Mott's

Ingredients

• ✓ cornstarch
• instant coffee granules
• butter
• semisweet chocolate
• heavy cream
• marshmallow
• marshmallow
• vanilla extract
• egg
• milk
• salt
• cocoa powder
• white sugar
• salt
• baking powder
• semisweet chocolate chip
• condensed milk
• graham cracker crumb
• salt
• white sugar
• butter
• graham cracker crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make crust: Mix together graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until well combined. Press mixture into the bottom of a springform pan.
3. 3 Make graham brownie: Mix together graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt in a large bowl until well combined. Gently spread on top of crust.
4. 4 Bake in the preheated oven until the top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
5. 5 Meanwhile, make chocolate custard: Whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into chocolate custard while stirring. Cook and stir for 2 minutes. Remove from heat and stir in vanilla.
6. 6 Pour chocolate custard over baked pie. Arrange regular marshmallows on top of pie and sprinkle miniature marshmallows to fill in any gaps.
7. 7 Bake in the preheated oven until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
8. 8 Make chocolate ganache: Place cream in a microwave-safe bowl and cook in the microwave on high until hot, making sure it doesn't bubble over, 45 to 60 seconds. Mix in chocolate, butter, and coffee granules. Microwave for 30 more seconds, then stir until smooth. Let sit to thicken, 15 to 20 minutes. Drizzle chocolate ganache over pie.

By Erin Brocklehurst

Ingredients

• ✓ cornstarch
• chicken broth
• egg
• green onion

Instructions

1. 1 In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
2. 2 Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.

By Patsy

Ingredients

• ✓ cornstarch
• cream style corn
• chicken broth
• water
• egg

Instructions

1. 1 Combine corn and chicken broth in a saucepan. Bring to a boil over medium-high heat.
2. 2 Mix together cornstarch and water in a small bowl or cup; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened.
3. 3 Gradually add beaten egg while stirring the soup. Remove from heat and serve.

By Liz

Ingredients

• ✓ cornstarch
• chicken broth
• chive
• salt
• ginger
• egg
• egg yolk

Instructions

1. 1 Gather all ingredients.
2. 2 Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir in chives, salt, and ginger; bring to a rolling boil. Stir reserved 3/4 cup of broth and cornstarch until smooth. Set aside.
3. 3 Whisk eggs and egg yolk together in a small bowl with a fork. Using a fork, drizzle eggs, a little at a time, into boiling broth. Eggs will cook immediately.
4. 4 Stir in cornstarch mixture gradually until soup reaches desired consistency.

By W J Cory

Ingredients

• ✓ cornstarch
• broccoli
• carrot
• water
• chicken bouillon granules
• salt
• peanut oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
2. 2 Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
3. 3 Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
4. 4 Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.

By Chelsea

Ingredients

• ✓ cornstarch
• egg white
• rice vinegar
• salt
• chicken breast
• water
• peanut oil

Instructions

1. 1 Whisk together egg white, vinegar, cornstarch, and salt in a large bowl until smooth. Add sliced chicken; mix to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
2. 2 Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
3. 3 Remove chicken from the marinade and shake off excess; discard remaining marinade. Add chicken to boiling water and cook until just white on the outside but not completely cooked through, about 1 minute.
4. 4 Drain chicken and finish cooking in a hot oiled wok or skillet until no longer pink in the center and the juices run clear, or store parboiled chicken in the refrigerator in a sealed container until ready to use, up to a few hours.

By VICTORIA

Ingredients

• ✓ cornstarch
• pork cutlet
• sesame oil
• cooking spray
• white sugar
• rice vinegar
• ketchup
• soy sauce

Instructions

1. 1 Place pork, cornstarch, and sesame oil in a bowl and toss to coat. Let sit for 5 minutes.
2. 2 Meanwhile, preheat the air fryer to 350 degrees F (175 degrees C).
3. 3 Spray the basket of the air fryer with cooking spray. Place pork in the basket of the air fryer and spray top of pork with cooking spray.
4. 4 Cook for 10 minutes. Shake the basket and cook pork until desired crispness, about 10 minutes more.
5. 5 While the pork is cooking, combine sugar, vinegar, ketchup, and soy sauce in a saucepan over medium-high heat. Whisk constantly until sugar is dissolved and mixture comes to a boil. Reduce heat to low and keep sauce warm until ready to use.
6. 6 Transfer pork to a bowl. Pour sauce on top of the pork and toss to coat.

By Soup Loving Nicole

Ingredients

• ✓ cornstarch
• ground pork
• egg
• sesame oil
• ginger root
• monosodium glutamate
• salt
• green onion
• vegetable oil
• napa cabbage
• chicken broth
• water
• soy sauce
• sesame oil

Instructions

1. 1 Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
2. 2 Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
3. 3 Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

By Lei Lei Wyatt

Ingredients

• ✓ cornstarch
• shrimp
• chicken
• egg
• vegetable oil
• chicken broth
• mushroom
• water chestnut
• bamboo shoot
• green bean
• salt
• sherry
• white rice

Instructions

1. 1 Mix together the shrimp, chicken, egg, and cornstarch.
2. 2 Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
3. 3 Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
4. 4 Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!

By MARBALET

Ingredients

• ✓ cornstarch
• pineapple juice
• sugar
• ketchup
• apple cider vinegar
• soy sauce
• pineapple
• garlic powder

Instructions

1. 1 Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth.
2. 2 Combine remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Stir in cornstarch mixture and cook, stirring frequently, until sauce comes to a gentle boil. Reduce the heat and simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.

By snstr_poptart

Ingredients

• ✓ cornstarch
• soy sauce
• oyster sauce
• rice wine
• sugar
• white pepper
• water

Instructions

1. 1 Mix soy sauce, oyster sauce, rice wine, sugar, and white pepper together in a small saucepan. Cook and stir over medium-low heat until heated through, about 5 minutes.
2. 2 Mix water and cornstarch together in a small bowl. Pour into the saucepan; simmer until sauce thickens, about 5 minutes.

By KerriJ

Ingredients

• ✓ cornstarch
• white wine
• peanut oil
• green onion
• scallop
• clam juice
• salt
• cayenne pepper
• ginger
• water chestnut

Instructions

1. 1 In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
2. 2 In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
3. 3 Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
4. 4 Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
5. 5 Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

By CHRISTYJ

Ingredients

• ✓ cornstarch
• sugar
• oyster sauce
• sesame oil
• ground pork
• shrimp
• green onion
• wonton wrapper
• green onion
• egg
• chicken stock
• soy sauce
• sesame oil
• bok choy
• green onion

Instructions

1. 1 Whisk together sugar, cornstarch, oyster sauce, and 1 tablespoon sesame oil in a large bowl; add the ground pork, shrimp, and 1 chopped green onion and mix to combine.
2. 2 Lay one wonton skin like a baseball diamond in front of you. Using your finger, brush beaten egg around the outer edge of the wonton skin. Place 1 tablespoon of pork mixture onto the middle of the wonton skin. Fold 'home run' corner to '2nd base' corner and press down creating a triangle. The meat filling lump is at the bottom of the triangle. Brush egg mixtures at the '1st base' and '3rd base' corners of the triangle. Fold each base corner over the meat filling lump and over each other. Brush egg mixture at the '2nd base/homerun' corner of the triangle and fold behind the meat filling lump. This is one wonton. Repeat until there are no more mixture or wrapper skins. Keep the wontons covered with a wet towel to prevent from drying."
3. 3 Mix together the chicken stock, soy sauce, 2 tablespoons sesame oil, and 2 green onions in a pot over medium-high heat. Bring this to a boil; reduce heat to medium-low and simmer for 15 minutes. Add the bok choy and return to a boil until the bok choy is tender, about 5 minutes.
4. 4 Bring a large pot of salted water to a boil; boil wontons for 3 to 5 minutes, stirring occasionally to prevent wontons from sticking to each other or to the edges of the pot.
5. 5 Place wontons in a soup bowl and ladle soup over wontons to serve. Garnish with chopped green onions.

By ying

Ingredients

• ✓ cornstarch
• sherry
• oyster sauce
• sesame oil
• soy sauce
• sugar
• beef sirloin steak
• vegetable oil
• ginger root
• garlic
• broccoli
• mushroom
• snow pea

Instructions

1. 1 Whisk sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch together in a bowl until sugar dissolves.
2. 2 Arrange steak slices in a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat, and refrigerate at least 30 minutes.
3. 3 Heat vegetable oil in a wok or large skillet over medium-high heat. Cook and stir ginger and garlic in hot oil until fragrant about 1 minute. Remove and discard the ginger and garlic. Stir broccoli, mushrooms, and snow peas together in the skillet; cook and stir in the hot oil until the broccoli is bright green and almost tender, 5 to 7 minutes. Remove the vegetable mixture to a bowl.
4. 4 Pour beef slices with the marinade into the skillet; cook and stir until the sauce forms a glaze on the beef and the meat is no longer pink, about 5 minutes. Return the cooked vegetables to the wok; cook and stir until the broccoli is heated through, about 3 minutes.

By Mema T

Ingredients

• ✓ cornstarch
• ✓ cornstarch
• beef steak
• soy sauce
• garlic
• sugar
• broccoli
• red pepper
• vegetable oil
• onion
• seasoned rice vinegar

Instructions

1. 1 Cut beef across grain into thin slices. Combine 1 Tbsp. each cornstarch and soy sauce with garlic and sugar in medium bowl; stir in beef. Let stand 10 minutes.
2. 2 Meanwhile, remove flowerets from broccoli; cut into bite-size pieces. Peel stalks; cut diagonally into thin slices.
3. 3 Combine 1 cup water, remaining 2 Tbsp. soy sauce, 4 teaspoons cornstarch and crushed red pepper in small bowl. Set aside.
4. 4 Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove.
5. 5 Heat remaining 2 Tbsp. oil in same pan. Add broccoli and onion; stir-fry 2 minutes. Sprinkle 1 Tbsp. water over vegetables; cover and cook 2 minutes, stirring occasionally.
6. 6 Add beef and soy sauce mixture; cook and stir until sauce boils and thickens. Remove from heat; stir in vinegar.

By Kikkoman

Ingredients

• ✓ cornstarch
• ✓ cornstarch
• vegetable oil
• oyster sauce
• beef tenderloin
• water
• oyster sauce
• sugar
• black pepper
• vegetable oil
• onion

Instructions

1. 1 Stir together 1 teaspoon vegetable oil, 1 teaspoon oyster sauce, and 1/2 teaspoon cornstarch in a bowl. Add beef and toss to coat. Marinate in the refrigerator 30 to 45 minutes. Remove from the refrigerator 10 minutes before cooking.
2. 2 Stir together water, 1 teaspoon cornstarch, 2 tablespoons oyster sauce, and pepper in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Stir in onion, and cook until it beings to brown on the edges, about 1 minute. Add the beef, and continue cooking and stirring until the beef is just slightly pink, about 5 minutes. Pour in the sauce; cook and stir until the sauce has thickened and turned translucent, about 1 minute more.

By IrvineHousewife

Ingredients

• ✓ cornstarch
• pork roast
• soy sauce
• sherry
• honey
• garlic
• ginger
• water

Instructions

1. 1 To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
4. 4 Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

By CHRISTYJ

Ingredients

• ✓ cornstarch
• beef top sirloin steak
• soy sauce
• white sugar
• ginger
• vegetable oil
• red onion
• green bell pepper
• tomato

Instructions

1. 1 Slice steak into 1/2-inch thick slices across the grain.
2. 2 Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place steak slices into the marinade, and stir until well-coated.
3. 3 Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat, and cook steak strips in batches in hot oil so as not to crowd the pan. Cook and stir until well-browned, about 3 minutes, and remove steak from the wok to a bowl. Repeat with remaining steak, adding more oil as needed, and set the cooked meat aside.
4. 4 Return cooked steak strips to the hot wok, and stir in onion. Toss steak and onion together until onion begins to soften, about 2 minutes, then stir in green pepper.
5. 5 Cook and stir the mixture until peppers have turned bright green and started to become tender, about 2 minutes more, then add tomatoes.
6. 6 Stir everything together to mix and blend flavors, and serve.

By Kim

Ingredients

• ✓ cornstarch
• cooking wine
• salt
• chicken
• peanut oil
• garlic
• ginger root
• green onion
• green chili
• chili
• szechuan peppercorn
• soy sauce
• cooking wine
• white sugar
• salt

Instructions

1. 1 Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
2. 2 Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
3. 3 Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.

By Bald Guy

Ingredients

• ✓ cornstarch
• sugar
• chicken broth
• water
• white vinegar
• soy sauce
• sesame oil
• chile paste
• garlic

Instructions

1. 1 Mix together sugar and cornstarch in a saucepan. Stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. Bring to a boil, stirring constantly, then reduce heat and simmer for 5 minutes.

By reykjaviky

Ingredients

• ✓ cornstarch
• eggplant
• soy sauce
• red wine vinegar
• sugar
• green chile pepper
• chili oil
• salt
• vegetable oil

Instructions

1. 1 Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
2. 2 In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
3. 3 Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

By Bonnie