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4 Remove the lid and stir up the cornstarch mixture, add it to the pant and continue stirring until thickened. Transfer the clams to a serving dish and garnish with cilantro. Serve immediately....
Question
clams
#4: Post edited
by
Chgg Clou
·
2021-02-06T23:42:03Z (almost 4 years ago)
When stir frying clams in black bean sauce, why add corn starch?
- When stir frying clams, why thicken the black bean sauce with corn starch?
#3: Post edited
by
Chgg Clou
·
2021-01-31T00:20:49Z (almost 4 years ago)
- >4 Remove the lid and stir up the cornstarch mixture, add it to the
- pant and continue stirring until thickened. Transfer the clams to a
- serving dish and garnish with cilantro. Serve immediately.
- 
- [*Helen's Asian Kitchen: Easy Chinese Stir-Fries*](https://www.goodreads.com/book/show/6479355-helen-s-asian-kitchen). p. 90. [Her similar post online](https://hickitchenblog.com/2013/03/24/chinese-new-year-2013-year-of-the-snake/).
- In her foreword on p. 10, Chen writes
- >### Why is cornstarch important?
>Marinating meats and seafood with a little wine and cornstarch before cooking helps to seal in the juices, keeping the ingredients moist and tender when stir-fried. And because cornstarch quickly creates a translucent, thickened sauce, it is perfect for the rapid cooking style of stir frying. (Flour, on the other hand, requires a longer cooking time to remove that raw, flour taste.) When using cornstarch to thicken sauces and gravies, always mix it thoroughly with a little water before adding to hot liquids?- Chen adds corn starch to almost all recipes in this book. I still don't understand why, especially for clams?
- >4 Remove the lid and stir up the cornstarch mixture, add it to the
- pant and continue stirring until thickened. Transfer the clams to a
- serving dish and garnish with cilantro. Serve immediately.
- 
- [*Helen's Asian Kitchen: Easy Chinese Stir-Fries*](https://www.goodreads.com/book/show/6479355-helen-s-asian-kitchen). p. 90. [Her similar post online](https://hickitchenblog.com/2013/03/24/chinese-new-year-2013-year-of-the-snake/).
- In her foreword on p. 10, Chen writes
- >### Why is cornstarch important?
- >Marinating meats and seafood with a little wine and cornstarch before cooking helps to seal in the juices, keeping the ingredients moist and tender when stir-fried. And because cornstarch quickly creates a translucent, thickened sauce, it is perfect for the rapid cooking style of stir frying. (Flour, on the other hand, requires a longer cooking time to remove that raw, flour taste.) When using cornstarch to thicken sauces and gravies, always mix it thoroughly with a little water before adding to hot liquids.
- Chen adds corn starch to almost all recipes in this book. I still don't understand why, especially for clams?
#2: Post edited
by
Chgg Clou
·
2021-01-31T00:20:29Z (almost 4 years ago)
Why add corn starch when stir frying clams in black bean sauce?
- When stir frying clams in black bean sauce, why add corn starch?
#1: Initial revision
by
Chgg Clou
·
2021-01-30T18:49:17Z (almost 4 years ago)
Why add corn starch when stir frying clams in black bean sauce?
>4 Remove the lid and stir up the cornstarch mixture, add it to the pant and continue stirring until thickened. Transfer the clams to a serving dish and garnish with cilantro. Serve immediately.  [*Helen's Asian Kitchen: Easy Chinese Stir-Fries*](https://www.goodreads.com/book/show/6479355-helen-s-asian-kitchen). p. 90. [Her similar post online](https://hickitchenblog.com/2013/03/24/chinese-new-year-2013-year-of-the-snake/). In her foreword on p. 10, Chen writes >### Why is cornstarch important? >Marinating meats and seafood with a little wine and cornstarch before cooking helps to seal in the juices, keeping the ingredients moist and tender when stir-fried. And because cornstarch quickly creates a translucent, thickened sauce, it is perfect for the rapid cooking style of stir frying. (Flour, on the other hand, requires a longer cooking time to remove that raw, flour taste.) When using cornstarch to thicken sauces and gravies, always mix it thoroughly with a little water before adding to hot liquids? Chen adds corn starch to almost all recipes in this book. I still don't understand why, especially for clams?