Recipes with cornstarch

I love chocolate flavour from I was a kid, this chocolate dipped creams really very yummy, but sure, if eat too much, not very good for keep fit:)

Goreng pisang are crispy fried bananas in a light rice flour batter rolled in brown sugar. A popular Asian street food dessert served with ice cream.

Ground beef stir-fry with zucchini, tomato wedges, and soy sauce in a light cornstarch gravy. A fast wok dinner ready in 30 minutes.

Classic pork chop suey with bean sprouts, mushrooms, and water chestnuts in soy sauce. Quick wok-fried Chinese-American stir-fry over rice ready in 40 minutes.

Ukrainian cheesecake made with sieved cottage cheese, lemon zest and folded egg whites for a light, custardy crumb that lives somewhere between a New York cheesecake and a souffle. Old-world Eastern European baking.

Apricot pineapple pie fills a double crust with sweet-tart cooked dried apricots and crushed pineapple in a clear cornstarch glaze. A vintage diner-style fruit pie with intense jam-like flavor.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Quick Asian-style beef stir-fry with flank steak, green peppers, and pineapple chunks in a ginger-soy glaze. Served over rice, this sweet and savory weeknight dinner comes together in minutes.

Seafood lovers will enjoy this scrumptious dish that doesn't take a lot to make!

Sweet and sour TVP with pineapple, carrots, and green pepper in a tangy cider-vinegar glaze. A high-protein vegan take on the takeout classic, easily made gluten-free with tamari and served over rice.

Chinese beef and green pepper stir-fry with a soy-wine marinade and thin cornstarch gravy. Thinly sliced round steak wok-fried in under 10 minutes.

Crispy deep-fried shrimp tossed in a fiery pungent sauce with garlic, ginger, Thai chili paste, and lemon. Better than takeout and ready in under an hour.

An old Welsh steamed carrot pudding -- This is a good steamed pudding, despite the list of ingredients that are "good for you". The sauce (following the recipe) is not a necessity for good taste, only for authenticity, although I LIKE it with the sauce.

Bianco Mangiare is a layered Italian dessert with sponge cake, vanilla-cinnamon milk pudding, chocolate sprinkles, pecans, and cherries. Served cold, this elegant no-bake treat is pure old-world charm.

Traditional Algonquin wild nut bannock made with crushed hazelnuts boiled into a paste, then fried into crispy golden cakes with deep Indigenous roots.

It's a fun thing to make your own phyllo pastry, it may requires some patience, but it's well worth the efforts.