Help, my kids used up all my cornstarch. What can I use to thicken my Asian 5-spice pork?

Answer 1

arrowroot.


http://www.culinarycafe.com/Spices_Herbs/Arrowroot.html

Answer 2

Flour will thicken, but it will also not yield a "clear" thickness like cornstarch will (and it needs to be cooked a minute, as mentioned, to get rid of any "raw" taste). I think that arrowroot is clear too, but not at all sure.

Other grain based starch powders will work too (potato starch, or potato flakes for that matter, rice starch).

As a last resort, you could remove all the "juices" and boil them for awhile to evaporate off some of the water and leave them thicker.

Diane B.

Answer 3

Take all the solids out of your dish and most of the sauce leaving about a thin layer on the bottom. take a tablespoon of regular flour and cook it with the remaining sauce for a minute or so til flour is cooked add everything back in and bring to a boil and you will have your thicken sauce.

Answer 4

Plain flour mixed with a bit of water. Mix well will lump more easily than cornstarch. Will also give you a raw flavor if you do not cook it long enough. Not a equal to cornstarch but can use in a pinch. good luck. What time do we eat?

Answer 5

Wondra is a really great thickener. It's flour that has been sifted very fine.

Answer 6

earthworms. Dry them out, gring them into a powder and they make a great natural thickener. I know it sounds gross but this is the sort of thing i learned when i was in the scouts, it works.

Answer 7

Arrow root is the best substitute next would be flour. I'd go and buy some more corn starch myself.

Answer 8

Do you have any rice flour? If so use that mixed with a little water. If not, do the same with regular (wheat) flour.

Answer 9

flour, or wondra