480 cornstarch recipes

A lightened up version of the tangy decadent classic sauce. Big on creamy flavor and light on the waistline.

Teriyaki grilled corn basted with a homemade glaze of brown sugar, tomato paste, and sesame seeds. Six ingredients, 20 minutes, vegetarian.

Chinese pot roast with beef chuck braised in stir-fry sauce and burgundy wine with mushrooms. A tender, Asian-style pot roast with glossy mushroom gravy.

Slow cooker shredded beef sandwiches made with a beef roast, Italian dressing mix, and wine left to simmer overnight. A five-ingredient crockpot recipe that pulls apart with two forks and tastes even better the next day.

Sunday chicken revisited folds whole chicken breasts skin-out and skewers them into bundles for even roasting, finished with a pan-drippings gravy.

Velveted chicken and cashews with crunchy water chestnuts and green pepper, stir-fried in a hot wok. Chinese takeout favorite with restaurant-style tender chicken at home.

Beef round steak roll-ups stuffed with bacon, browned and pressure-cooked in onion soup gravy. Tender, savory roulades with a thick cornstarch-thickened sauce.

Chinese-American General Tso's chicken with crispy deep-fried bites tossed in a sweet-and-tangy chili-garlic-ginger sauce. Better than takeout, ready in under two hours including marinade time.

Fillets of Flounder in Lemon Parsley Butter recipe

Gluten free gingersnaps: classic spiced molasses cookies made with soy flour, cornstarch, and potato starch instead of wheat. Crisp edges, chewy centers, ready in 20 minutes.

Polynesian pork stir-fry with pineapple chunks, soy sauce, ginger, and green pepper in a glossy cornstarch glaze. Garnished with coconut and ready in 40 minutes.

Company ham sauce turns the drippings from a baked ham into an elegant sweet-savory sauce, thickened with cornstarch and layered with currant jelly, Dijon, sherry, and plump currants. The finishing touch your holiday ham deserves.

Ginger-rubbed tuna steaks grilled or wok-fried, then glazed in a bold black bean sauce with green chilies and garlic. Served on a bed of fresh spinach for a striking presentation.

Peking lamb with leeks stir-fries velveted lamb in savory brown bean sauce with Shao Hsing wine, dried chilies, and Chinese mushrooms. Triple-fried for crisp edges, soft centers, and deep wok flavor.

San Francisco chops with pork seared golden then simmered in a glossy soy-sherry sauce with garlic and red pepper flakes, ready in 30 minutes.

Whipped cream frosting with raspberry sauce: sweetened whipped cream and a cornstarch-thickened raspberry coulis, both ready in under 20 minutes. A clean, fruity finish for cakes and desserts.