What makes the vegetables from chinese restaurants kind of gooey?
April 26, 2010 by MrAuthor
Filed under Restaurants
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. 
In Oriental cooking the meat is marinated in a mixture of soy sauce, stock, cornstarch, ginger and garlic. The cornstarch acts as a thickening agent and is giving you that gooey coating.