2,364 cornstarch recipes

Traditional Chinese braised duck webs simmered for 3 hours with star anise, ginger, and rice wine, then glazed in glossy oyster sauce. Served over stir-fried broccoli and dried mushrooms.

Slow-simmered brisket chili with dried kidney beans, three kinds of chile peppers, masa harina, and brewed coffee. Bold, beefy, and deeply spiced.

A show-stopping 4-layer banana cake with stiff meringue folded into the batter, filled with vanilla custard, and frosted with a silky cooked flour-butter frosting laced with almond extract. This is banana cake at its most dramatic.

Lighter beef stroganoff loaded with mushrooms, snow peas, and bell pepper in a dill sour cream sauce over broad noodles. Tender beef tenderloin strips with more vegetables, less guilt.

Grand Marnier flan cake with a caramel-lined custard layer beneath an airy chiffon cake, baked in a water bath and inverted for a stunning two-layer dessert.

Dense chocolate fudge cake layered with a tangy cream cheese ribbon and covered in rich fudge frosting. Made with real unsweetened chocolate for deep, intense flavor.

Crispy spring rolls filled with chorizo, Chinese mushrooms, rice sticks, cabbage, and bean sprouts in an oyster-sesame sauce. Double-fried for extra crunch and served wrapped in lettuce leaves.

Chicken in fermented black bean sauce made entirely in the microwave with garlic, ginger, sherry, sesame oil, and chili paste. A Chinese takeout favorite ready in 30 minutes.

Chinese-style pork ribs marinated in five-spice, soy, and sesame, then deep-fried until crispy and glazed with a sweet-savory tomato-laced sauce. A takeout classic worth making at home.

Lemon pineapple chicken with broiled chicken breasts finished in a bright sweet-sour sauce with pineapple chunks, carrots, and green pepper. Light, easy weeknight dinner.

Just enough spiciness without over powering my palate, and the soup was very tasty.

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Authentic Chinese hot and sour soup with cloud ear mushrooms, golden needles, silken tofu, shredded pork, and the signature tangy-spicy-savory broth thickened with cornstarch.

Creamy chicken wild rice soup made from scratch with homemade broth, earthy mushrooms, and fresh thyme. A lighter take on the Midwestern classic with sour cream stirred in for velvety richness.

Vegan carrot pudding with ginger, cinnamon, walnuts, and raisins topped with a fruit compote and cashew cream. A dairy-free, egg-free baked dessert sweetened with maple syrup.

Vegan chili enchiladas with marinated tofu in a soy-peanut-tomato base, rolled in corn tortillas and baked under a from-scratch chili enchilada sauce. Hearty plant-based dinner that fills 10 plates.