Type what you have

Ingredients

• ✓ cornstarch
• sugar
• salt
• mustard
• water
• cider vinegar
• green bean
• wax bean
• red kidney bean
• onion
• green pepper

Instructions

1. 1 Stir sugar, cornstarch, salt, mustard, water, and vinegar together in a small saucepan over medium heat. Bring to a boil and cook, stirring, for 1 minute. Remove from heat and let cool.
2. 2 Combine green beans, wax beans, kidney beans, onion, and green pepper in a large bowl; pour cooled dressing over all and toss to coat. Best if marinated for at least an hour before serving.

By Kim

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

Ingredients

• ✓ cornstarch
• vegetable oil
• broccoli floret
• mushroom
• straw mushroom
• bamboo shoot
• water chestnut
• garlic
• chicken breast
• chicken broth
• sugar
• soy sauce
• oyster sauce
• rice wine

Instructions

1. 1 Heat 1 tablespoon oil in a wok over high heat until it begins to smoke. Stir in broccoli and fresh mushrooms, then add straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry until broccoli is tender and all vegetables are hot, about 5 minutes. Transfer to a bowl and wipe out the wok.
2. 2 Heat remaining 1 tablespoon oil in the wok over high heat until it begins to smoke. Add garlic and stir-fry until it turns golden, a few seconds. Add chicken and stir-fry until browned on the edges and no longer pink in the center, about 5 minutes.
3. 3 Stir broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine together in a small bowl; pour over chicken in the wok and bring to a boil, stirring constantly. Boil until sauce thickens and is no longer cloudy, about 30 seconds. Return vegetables to the wok; toss with sauce and cook until heated through, about 1 minute.

By deven

Ingredients

• ✓ cornstarch
• all-purpose flour
• apple
• water
• egg
• oil
• white sugar
• vegetable oil
• sesame seed

Instructions

1. 1 Pour flour into a shallow bowl. Dredge apple chunks in flour.
2. 2 Mix cornstarch and 2 teaspoons water thoroughly in a small bowl. Mix in egg.
3. 3 Heat oil in a large saucepan to 320 degrees F (160 degrees C). Dip apple chunks in the cornstarch mixture; cook in the hot oil until browned, about 3 minutes. Transfer to a plate using a slotted spoon.
4. 4 Combine sugar, 3 tablespoons vegetable oil, and remaining 1 teaspoon water in a separate saucepan over medium-low heat. Cook until sugar melts, turns light golden, and starts to bubble, 8 to 10 minutes. Mix in fried apple chunks until evenly coated with caramel.
5. 5 Transfer caramel-coated apple chunks to a large serving dish; lift with chopsticks to separate and create sugar threads. Garnish with sesame seeds.

By Bing

Ingredients

• ✓ cornstarch
• all-purpose flour
• baking powder
• salt
• sesame oil
• water
• vegetable oil
• white pepper
• chicken breast

Instructions

1. 1 Make batter: Combine flour, baking powder, and salt in a large bowl. Drizzle in sesame oil. Gradually add water, whisking constantly until smooth; batter should be the consistency of cream. Let sit for at least 30 minutes.
2. 2 Fill a deep pan or wok with oil and slowly heat to 375 degrees F (190 degrees C).
3. 3 Prepare chicken: Mix together cornstarch and white pepper in a large shallow dish. Dust chicken in cornstarch mixture, then dip into batter, evenly coating each piece.
4. 4 Working in batches, fry coated chicken in hot oil until golden and no longer pink in the center, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Use a slotted spoon to remove fried chicken to a clean kitchen towel to drain.

By fa the wondercat

Ingredients

• ✓ cornstarch
• green onion
• egg
• bean sprout
• soy sauce
• peanut oil
• mushroom
• chicken broth
• beef broth

Instructions

1. 1 Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
2. 2 Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
3. 3 Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

By dakota kelly

Ingredients

• ✓ cornstarch
• water
• sugar
• oyster sauce
• soy sauce
• pork
• garlic
• green onion
• vegetable oil
• sesame oil
• water
• vegetable oil
• shortening
• white sugar
• all-purpose flour
• water
• active dry yeast

Instructions

1. 1 Place the warm water in a large bowl, and sprinkle the yeast over the top. Stir in 1 cup of the flour, and mix thoroughly. Cover with a cloth, and let stand until bubbles appear, about 20 minutes.
2. 2 Dissolve sugar and shortening in boiling water, and allow to cool to lukewarm. Stir into the yeast mixture along with the remaining flour. When the dough becomes too stiff to stir, turn out onto a lightly floured surface, and knead until smooth, about 10 minutes. Coat a large bowl with sesame oil, and place the dough inside. Turn over to coat, and cover the bowl with a damp cloth. Let rise in a warm place until doubled in size.
3. 3 Heat 2 tablespoons of oil in a wok over medium-high heat. Add green onions and garlic, and stir-fry for about 30 seconds. Add pork, and fry for a minute, then stir in the soy sauce, oyster sauce, and sugar. Dissolve cornstarch in 2 tablespoons of water, then stir the mixture into the pork. Cook, stirring constantly until the pork is coated with a thickened glaze. Remove to a bowl, and allow to cool.
4. 4 Remove the dough from the bowl, and roll it out into one long log. Slice the log into 1 inch pieces. Flatten each piece into a 3 inch circle using the palm of your hand or a rolling pin. Place 2 tablespoons of the pork filling onto the center of each circle, and gather up the edges around the filling and pinch together to close the bun. Place each bun seam side down onto a square of aluminum foil. Cover with a towel, and let rise for about 1 hour.
5. 5 Bring a couple inches of water to boil in a wok. Place a few buns at a time in a steamer, such as a bamboo steamer for a wok, or a fitted steam tray. Cover, and steam buns over briskly boiling water for 10 minutes. Repeat with remaining buns.

By Sneakyteaky

Ingredients

• ✓ cornstarch
• egg
• white sugar
• garlic
• sweet rice flour
• salt
• green onion
• oyster sauce
• chicken thigh
• vegetable oil

Instructions

1. 1 Combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a large bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about 10 minutes prior to frying.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.

By CookWilliam

Ingredients

• ✓ cornstarch
• soy sauce
• rice wine
• brown sugar
• vegetable oil
• ginger root
• garlic
• beef round steak
• snow pea

Instructions

1. 1 In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. 2 Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

By MARBALET

Ingredients

• ✓ cornstarch
• gai lan
• hoisin sauce
• white sugar
• soy sauce
• rice vinegar
• sesame oil
• garlic
• ginger root

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook Chinese broccoli in boiling water, uncovered, until just tender, about 4 minutes.
3. 3 Drain and place in a shallow bowl.
4. 4 Whisk together hoisin sauce, sugar, soy sauce, cornstarch, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat until sauce is thickened and no longer cloudy, 5 to 7 minutes.
5. 5 Pour sauce over broccoli; toss to coat and serve.

By Somer

Ingredients

• ✓ cornstarch
• chicken breast
• vegetable oil
• garlic
• soy sauce
• white wine vinegar
• water
• sugar
• green onion
• cayenne pepper

Instructions

1. 1 Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
2. 2 Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

By PUSATERI