Why even add a slurry?
Why not simply eat the stir-fry dish as is? A cornstarch slurry serves two important functions. First, like a French sauce, a Chinese sauce needs body. The cornstarch adds a much-needed element of thickness to what would otherwise be a pool of flavorful but thin liquid, developed as a result of the soy sauce, wine, and other natural juices that settle at the bottom of the wok. Second, a cornstarch slurry enables the thickened liquid to coat every morsel of food. An even coating of the wok’s juices ensures that each bite receives the same degree of flavor as the next. That way, the diner isn’t constantly attempting to sop up the liquid from the bottom of the plate. This week I chose Hunan lamb, a dish fragrant with plenty of garlic, leeks, and green onions, to demonstrate the different functions of cornstarch. First, lamb strips marinate in a mixture of egg, wine, and cornstarch. [Note: when fish is the main protein, the marinade will often involve egg whites instead of the whole egg, b
Related Questions
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