Question by Chacho: What makes the vegetables from chinese restaurants kind of gooey?
Alright, an oddly phrased question, I know. But basically, I notice at a lot of chinese restaurants that the vegetables that you might get on top of your cantonese chow mein (among other dishes) has a fairly clear, slightly gooey sauce that they seem to be tossed in. I love the stuff, I just have no idea what it is/causes it.
Anybody know? I want to make it. 😛
Answer by jasminebed
Usually these sauces are thickened with cornstarch, which gives a slightly gooey texture.
What do you think? Answer below!