Type what you have

Ingredients

• ✓ cornstarch
• zucchini
• canola oil
• egg
• vanilla extract
• sugar
• rice flour
• sweet rice flour
• tapioca starch
• baking powder
• cinnamon
• baking soda
• xanthan gum
• salt
• confectioners' sugar
• lemon juice

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine zucchini, oil, eggs, and vanilla in a blender; pulse until mixture resembles a milkshake.
3. 3 Whisk sugar, rice flours, cornstarch, tapioca starch, baking powder, cinnamon, baking soda, xanthan gum, and salt together in a large bowl. Stir in zucchini mixture until batter is well blended; pour into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
5. 5 While the bread is cooling, make the glaze: Mix confectioners' sugar and lemon juice together in a small bowl to form a thin glaze. Drizzle over the cooled loaf.

By Gluten Free Cook

Ingredients

• ✓ cornstarch
• white sugar
• white vinegar
• maraschino cherry juice
• pineapple juice
• water

Instructions

1. 1 Mix the sugar, vinegar, maraschino cherry juice, and pineapple juice in a saucepan over medium-low heat, stirring to dissolve the sugar.
2. 2 Place the cornstarch in a small bowl, and stir the water into it to make a smooth paste. Stir the cornstarch paste into the juice mixture, and bring to a simmer. Stir constantly until the mixture thickens, about 1 minute.

By SPARKLER8666

Ingredients

• ✓ cornstarch
• chicken broth
• sugar
• wine vinegar
• soy sauce
• chili sauce
• cayenne pepper

Instructions

1. 1 Stir chicken broth, sugar, wine vinegar, soy sauce, chili sauce, cornstarch, and cayenne pepper together in a saucepan over medium-low heat until sugar and cornstarch dissolve; cook and stir until thickened, about 5 minutes.

By Barbara Zernicke

Ingredients

• ✓ cornstarch
• water
• brown sugar
• garlic
• red pepper flakes

Instructions

1. 1 Combine water, brown sugar, and cornstarch in a small saucepan. Bring to a simmer over medium-high heat; stir until sugar is dissolved and sauce is thickened.
2. 2 Remove the saucepan from heat; stir in garlic and red pepper flakes.

By SMILEJENNA

Ingredients

• ✓ cornstarch
• pineapple
• sugar
• ketchup
• white vinegar
• apple cider vinegar
• water
• carrot

Instructions

1. 1 Stir reserved pineapple juice, sugar, ketchup, and vinegar in a saucepan over medium heat until blended, 2 to 3 minutes.
2. 2 Whisk water and cornstarch in a bowl until cornstarch is dissolved; stir into pineapple juice mixture.
3. 3 Stir pineapple and carrots into the sauce; bring to a boil, reduce heat to medium-low, and cook at a simmer until the sauce thickens, about 5 minutes.

By CHELLE

Ingredients

• ✓ cornstarch
• white vinegar
• vegetable oil
• pineapple juice
• ketchup
• brown sugar
• salt

Instructions

1. 1 In a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.

By Jackie

Ingredients

• ✓ cornstarch
• pineapple
• water
• rice vinegar
• ketchup
• brown sugar
• soy sauce
• worcestershire sauce
• water

Instructions

1. 1 Stir pineapple chunks with juice, 3/4 cup water, rice vinegar, ketchup, brown sugar, soy sauce, and Worcestershire sauce together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the pineapple is tender, about 20 minutes.
2. 2 Pour pineapple mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Return mixture to saucepan and bring to a simmer.
3. 3 Whisk cornstarch and 2 tablespoons water together in a bowl until smooth; stir into the sauce. Increase heat to medium. Cook and stir sauce until thick, 2 to 3 minutes.

By MURDOCH

Ingredients

• ✓ cornstarch
• beef stew meat
• water
• vinegar
• soy sauce
• brown sugar

Instructions

1. 1 Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
2. 2 Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
3. 3 Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.

By SDSCHMIDT

Ingredients

• ✓ cornstarch
• white sugar
• water
• white vinegar
• soy sauce
• ketchup

Instructions

1. 1 Gather all ingredients.
2. 2 Place sugar, water, vinegar, soy sauce, cornstarch, and ketchup in a medium saucepan and bring to a boil. Stir continuously until mixture has thickened.
3. 3 Enjoy!

By NAG_CA

Ingredients

• ✓ cornstarch
• pineapple chunk
• green bell pepper
• brown sugar
• soy sauce
• lemon juice
• meatball

Instructions

1. 1 Pour pineapple chunks with juice into a saucepan. Mix in green bell pepper, brown sugar, cornstarch, soy sauce, and lemon juice; stir until sugar and cornstarch dissolve.
2. 2 Bring mixture to a boil; cook and stir until thickened, about 10 minutes.
3. 3 Place meatballs in a slow cooker; pour pineapple mixture over meatballs.
4. 4 Cook on Medium for 2 hours, stirring every 30 minutes.

By loves2bake

Ingredients

• ✓ cornstarch
• soy sauce
• cooking spray
• sesame oil
• snow pea
• carrot
• chicken broth

Instructions

1. 1 Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
2. 2 Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; stir-fry for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover, and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to stir-fry until the sauce has thickened.

By CKLEWIS

Ingredients

• ✓ cornstarch
• water
• white distilled vinegar
• fish sauce
• brown sugar
• ketchup
• sambal chili sauce
• garlic
• thai chili pepper
• lime juice

Instructions

1. 1 Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat.
2. 2 Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.
3. 3 If not using immediately, transfer to a glass jar with a lid. Refrigerate.

By John Mitzewich

Ingredients

• ✓ cornstarch
• chicken stock
• water
• thai seasoning blend
• white pepper
• egg
• chicken-flavored ramen noodle

Instructions

1. 1 Pour chicken stock and water into a large pot and bring to a boil.
2. 2 Stir cornstarch and the 1 tablespoon cold water together in a cup to make a slurry. Remove about 1 cup of the boiling liquid and stir in the cornstarch slurry until dissolved. Add back into the pot and season with Thai seasoning and white pepper.
3. 3 While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs.
4. 4 Reduce heat to a simmer and add ramen noodles. Discard flavor packets unless you want extra seasoning. In that case, season to taste with as much of flavor packet as you like. Simmer until noodles are soft and eggs have cooked through, 2 to 3 minutes.

By Katie Willett

Ingredients

• ✓ cornstarch
• guava nectar
• rice wine vinegar
• white sugar
• oyster sauce
• soy sauce
• salt
• chicken breast
• vegetable oil
• broccoli
• orange
• garlic

Instructions

1. 1 In a large bowl, mix the guava nectar, rice wine vinegar, sugar, oyster sauce, soy sauce, and salt. Place the chicken in the bowl, cover, and marinate 30 minutes in the refrigerator.
2. 2 Drain the chicken, reserving remaining marinade. Place cornstarch on a plate. Dip the chicken in the cornstarch to coat.
3. 3 Heat the oil in a skillet over medium heat. Cook and stir the chicken until no longer pink and juices run clear. Remove chicken from the skillet, and set aside, reserving remaining oil and juices.
4. 4 Place a steamer basket in a pot over boiling water, and steam the broccoli 2 minutes, or until tender.
5. 5 In the skillet with the reserved oil and juices, cook and stir the orange zest and garlic for about 1 minute. Pour in the remaining marinade, and bring to a boil. Cook 5 minutes, or until thickened. Toss the chicken and broccoli in the skillet, and cook until heated through and coated with the marinade. Place chicken in the center of a platter. Arrange orange slices and broccoli around the chicken to serve.

By JORDANALI

Ingredients

• ✓ cornstarch
• vanilla ice cream
• sweet rice flour
• water
• salt
• white sugar
• green tea powder

Instructions

1. 1 Remove and discard the top half of a cardboard egg carton. Line 10 of the cups in the bottom half of the egg carton with plastic wrap.
2. 2 Scoop ice cream into 10 prepared egg carton cups. Cover scoops with plastic wrap and freeze until very firm, at least 2 hours.
3. 3 Stir rice flour, water, and salt together in a microwave-safe bowl; add sugar and stir until completely smooth. Whisk green tea powder into rice flour mixture.
4. 4 Cover the rice flour mixture bowl with plastic wrap; microwave for 2 minutes. Stir rice flour mixture, re-cover the bowl with plastic wrap, and microwave until mochi dough is thick and sticky, about 1 1/2 minutes more.
5. 5 Lightly dust a work surface with cornstarch. Turn mochi dough out on prepared work surface. Roll dough into a 1/8-inch thick rectangle; cut dough into 10 equal squares.
6. 6 Remove ice cream balls from plastic wrap. Place 1 ice cream ball in the center of 1 mochi dough square. Gather mochi dough together to cover the ice cream ball completely, pinch the edges together at the base, and cut off any excess dough. Repeat with remaining ice cream and dough squares.
7. 7 Tightly cover each mochi ball in plastic wrap and place in egg carton, seam-side down. Freeze until firm, about 2 hours.

By John Mitzewich

Ingredients

• ✓ cornstarch
• sake
• white sugar
• soy sauce
• white sugar
• orange marmalade
• rice vinegar
• garlic powder
• sesame oil
• ginger
• cayenne pepper
• black pepper
• water

Instructions

1. 1 Stir sake and 1/4 cup white sugar together in a saucepan over medium heat; cook until sugar dissolves, about 5 minutes. Add soy sauce, 1/3 cup white sugar, orange marmalade, vinegar, garlic powder, sesame oil, ginger, cayenne pepper, and black pepper; stir to combine. Bring to a boil, reduce heat, and simmer until slightly reduced, 5 to 10 minutes.
2. 2 Whisk cold water and cornstarch together in a small bowl until cornstarch is dissolved. Slowly stir cornstarch mixture into teriyaki sauce, 1 to 2 tablespoons at a time, until sauce is thickened. Remove from heat and cool.

By Professor Felix

Ingredients

• ✓ cornstarch
• water
• soy sauce
• white sugar
• mirin
• ginger
• garlic
• red pepper flakes
• chicken breast

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
3. 3 Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
4. 4 Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

By Jennifer

Ingredients

• ✓ cornstarch
• water
• soy sauce
• brown sugar
• ginger
• chili powder
• garlic powder
• black pepper

Instructions

1. 1 Whisk water, soy sauce, brown sugar, cornstarch, ginger, chili powder, garlic powder, and black pepper together in a medium saucepan.
2. 2 Cook over medium heat, stirring constantly, until sauce begins to bubble and thicken, about 5 minutes. Remove from heat; use to coat your favorite stir-fried ingredients.

By ChefScharny

Ingredients

• ✓ cornstarch
• water
• glutinous white rice
• vegetable oil
• sesame oil
• green onion
• garlic
• chicken breast
• mushroom
• rice vinegar
• soy sauce
• sesame seed
• water
• peanut

Instructions

1. 1 In a medium saucepan, bring the 2 cups water and rice to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 Heat the vegetable oil and sesame oil in a large skillet over medium-high heat, and saute the green onions and garlic until tender. Mix in the chicken and mushrooms, and continue to cook and stir about 5 minutes. Mix in the rice vinegar, soy sauce, and sesame seeds. Reduce heat to medium-low, and simmer 20 minutes, stirring occasionally.
3. 3 In a bowl, mix the cornstarch and 2 tablespoons cold water. Stir the cornstarch mixture and peanuts into the skillet and cook for a few minutes over high heat to thicken. Serve over the cooked rice.

By GLEATHE

Ingredients

• ✓ cornstarch
• soy sauce
• white sugar
• cider vinegar
• water
• garlic powder
• onion powder
• ginger

Instructions

1. 1 Combine soy sauce, sugar, vinegar, water, garlic powder, onion powder, and ground ginger in a saucepan over medium heat.
2. 2 Add cornstarch and mix thoroughly to dissolve. Cook until bubbles start to appear, about 3 minutes. Reduce heat to low. Simmer until thickened, 5 to 10 minutes, stirring frequently.

By 303lissy

Ingredients

• ✓ cornstarch
• chicken breast
• sesame oil
• canola oil
• shiitake mushroom
• maitake mushroom
• zucchini
• soy sauce
• chile paste

Instructions

1. 1 Put chicken in a zip-top bag with enough cornstarch to lightly coat.
2. 2 Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.

By HG Little Chef

Ingredients

• ✓ cornstarch
• stir-fry sauce
• sherry
• ground pork
• onion
• garlic
• cilantro leaves
• sesame oil
• iceberg lettuce

Instructions

1. 1 Combine stir-fry sauce, sherry, and cornstarch; set aside.
2. 2 Stir-fry pork, onion, and garlic in a wok or large skillet over high heat until pork is no longer pink; drain excess fat. Add stir-fry sauce mixture; cook and stir until pork is evenly coated with sauce. Off heat, stir in cilantro and sesame oil.
3. 3 Serve desired amount of pork mixture in a lettuce leaf; wrap to enclose.

By Kikkoman

Ingredients

• ✓ cornstarch
• ✓ cornstarch
• vegetable oil
• firm tofu
• soy sauce
• orange juice
• water
• sugar
• chili paste
• vegetable oil
• carrot

Instructions

1. 1 Heat 1/4 cup oil in a wok over medium-high heat. Place the 1/4 cup cornstarch in a dish; press tofu slices in the cornstarch to coat on all sides. Stir-fry in the wok 5 minutes, or until golden brown on all sides. Drain tofu on paper towels. Allow wok to cool, and wipe clean.
2. 2 In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste, and cornstarch until smooth.
3. 3 Heat the remaining 1 tablespoon oil in the wok, and stir-fry the carrots until tender. Form a well in the center of the carrots, and pour in the sauce. Bring sauce to a boil. Mix tofu into the wok, and continue cooking until coated with the sauce.

By JACKSKELLINGTON

Ingredients

• ✓ cornstarch
• pork chop
• soy sauce
• garlic
• sugar
• white wine
• five-spice powder
• vegetable oil

Instructions

1. 1 With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
2. 2 Combine soy sauce, garlic, sugar, white wine, and five-spice powder in a large resealable plastic bag. Place chops into the bag and seal tightly. Carefully massage chops until well coated with marinade. Refrigerate for at least 1 hour, turning the bag over every so often.
3. 3 In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
4. 4 Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By SHARONLIN

Ingredients

• ✓ cornstarch
• water
• glutinous white rice
• beef broth
• soy sauce
• brown sugar
• garlic powder
• beef sirloin steak
• broccoli floret

Instructions

1. 1 Bring water and rice to a boil in a saucepan over medium-high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
2. 2 When the rice is almost finished, whisk broth, cornstarch, soy sauce, brown sugar, and garlic powder together in a bowl until thoroughly combined.
3. 3 Heat a large skillet or wok over medium-high heat. Add beef and cook until browned and juices have evaporated, 3 to 4 minutes. Stir in broccoli and cornstarch mixture; bring to a boil, then cook until mixture thickens.
4. 4 Serve over hot rice.

By CORWYNN DARKHOLME

Ingredients

• ✓ cornstarch
• chicken broth
• water
• mushroom
• bamboo shoot
• ginger root
• garlic
• soy sauce
• red pepper flakes
• chicken breast
• sesame oil
• green onion
• cilantro
• red wine vinegar
• egg

Instructions

1. 1 In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
2. 2 Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
3. 3 Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

By MORPHIUS_RAE

Ingredients

• ✓ cornstarch
• beef sirloin
• chicken bouillon granules
• white sugar
• ginger juice
• water
• vegetable oil
• ginger root
• broccoli

Instructions

1. 1 Toss beef strips with 1 teaspoon chicken bouillon granules and 3/4 teaspoon sugar in a bowl. Marinate in the refrigerator, 20 minutes to 1 hour.
2. 2 Combine remaining 1/4 teaspoon chicken bouillon granules, 1/4 teaspoon sugar, and ginger juice in a bowl.
3. 3 Mix 2 tablespoons water with cornstarch in a small bowl. Add to bowl with ginger juice mixture; stir.
4. 4 Heat 1 tablespoon oil in a wok over medium-high heat; cook and stir ginger until fragrant, about 30 seconds. Add broccoli; cook and stir for 2 minutes. Add remaining 1 tablespoon water, cover, and cook until broccoli is cooked but still crunchy, about 1 minute. Transfer to a dish.
5. 5 Heat remaining 1 tablespoon oil in the wok. Add beef; cook and stir to medium well doneness, about 4 minutes. Add ginger juice mixture and broccoli. Cook and stir until heated through, about 2 minutes.

By Xiao Yangju

Ingredients

• ✓ cornstarch
• chicken stock
• soy sauce
• sesame oil
• vegetable oil
• shrimp
• vegetable
• ginger
• garlic powder
• rice

Instructions

1. 1 Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
2. 2 Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
3. 3 Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
4. 4 Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

By Campbell's Kitchen

Ingredients

• ✓ cornstarch
• chicken breast
• egg
• all-purpose flour
• lemon juice
• paprika
• baking soda
• salt
• club soda
• oil

Instructions

1. 1 Cut chicken breasts, horizontally, through the middle, being careful not to cut all the way through to the other side. Open breasts like a book; place between 2 sheets of heavy plastic on a solid, level surface. Firmly pound butterflied breasts with the smooth side of a meat mallet until thin. Slice breasts into half lengthwise.
2. 2 Fill a large bowl with some ice water. Place a shallow bowl, for the batter, inside the large bowl to keep the batter cold while cooking the chicken.
3. 3 Place beaten egg into a large bowl. Sift flour and cornstarch into beaten egg; add lemon juice, paprika, baking soda, and salt. Stir in club soda until incorporated; a few lumps in the batter will create an airy texture, so be careful not to overmix.
4. 4 Transfer batter to the shallow bowl set on top of ice water.
5. 5 Heat 1 inch vegetable oil in a deep saucepan over medium heat until glossy and reaches 350 degrees F (175 degrees C).
6. 6 Fully coat chicken pieces in batter, carefully lowering into the hot oil, in 2 to 3 batches.
7. 7 Fry until golden brown and crispy and no longer pink in the centers, about 2 minutes per side. Transfer to a serving tray. Repeat with remaining chicken pieces.

By Tony Arra

Ingredients

• ✓ cornstarch
• chicken wing
• water
• brown sugar
• soy sauce
• honey
• garlic
• ginger root

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Arrange chicken wings evenly on a baking sheet.
3. 3 Bake in the preheated oven until crisp, 35 to 45 minutes. Transfer wings to a baking dish and set aside.
4. 4 Mix together 2 1/2 cups water, brown sugar, soy sauce, honey, garlic, and ginger in a medium saucepan over medium-high heat; bring to a boil. Whisk together remaining 3/4 cup water and cornstarch in a small bowl until smooth; stir into soy sauce mixture and cook until thickened. Pour sauce over chicken wings to coat.
5. 5 Return wings to the oven and bake until sauce is bubbling and chicken is no longer pink at the bone and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MomWhoCooks