The Woks of Life · by Bill★ 4.7 (17)
How to Use Cornstarch in Chinese Cooking
NUTRITION · PER SERVING3M COOK
CAL 2%·PRO 0%
CARBS 8G96% OF CAL
0G FIBER0G ADDED0G INTRINSIC8G OTHER0G TOTAL SUGAR
FAT 0G0% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A technique guide for using cornstarch as a thickening agent in Chinese cooking. This teaches the ratio and method for creating slurries for sauces and soups.
componentchinese
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Nutrition & ingredients
Ingredients
serves 1- 1 part cornstarch
- 1 part water
At a glance
PER SERVING · TIME 3M
CAL 2%·PRO 0%
CARBS 8G96% OF CAL
0G FIBER0G ADDED0G INTRINSIC8G OTHER0G TOTAL SUGAR
FAT 0G0% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 1m
- Sodium
- 10mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 0.27mg
- Calcium
- 7mg
- Iron
- 0.04mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 10MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.