What is the best zero carb substitute for corn starch slurries in Chinese stir fry's?
I've read online about a number of things that can be used as thickeners (xantham gum, almond meal/flour, other powdered gums...). However, I haven't experimented yet, but wondering if anyone does frequent Chinese cooking has any suggestions?
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What is the best zero carb substitute for corn starch slurries in Chinese stir fry's?
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October 22, 2020
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