https://www.nomeatathlete.com/stir-fry-crazy/ Plant Based Diet for Athletes Wed, 24 Feb 2021 19:59:21 +0000 hourly 1 https://wordpress.org/?v=6.9.1 https://www.nomeatathlete.com/stir-fry-crazy/#comment-1194 Wed, 29 Jan 2014 23:49:00 +0000 https://www.nomeatathlete.com/?p=1886#comment-1194 Sauces generally require some form of starch as a thickening agent. Corn starch or wheat flour are most common but you can use an alternate starch if you cannot/do not eat certain starch sources. The reason corn starch or wheat flour are often used is because they add the least amount of flavor but there are thickening agents out there that are natural and neutral in flavor that are not corn or wheat based. I believe there are tapioca-based thickening agents out there. You may have to prod around a health food store or specialty grocer to find an alternative.

]]> https://www.nomeatathlete.com/stir-fry-crazy/#comment-1193 Tue, 03 May 2011 19:40:41 +0000 https://www.nomeatathlete.com/?p=1886#comment-1193 Most stir fry sauces will remain thin unless you add something to thicken them. Next time, try a teaspoon of cornstarch mixed with 2 teaspoons of cold water, added to the sauce in the pan. After a minute or two, it should thicken up nicely 🙂 If cornstarch isn’t your thing, I believe tarrow root(?) will work as well..?

]]>