What do you guys use to thinken in stir fry?
Normally I've used corn starch with either ckn or beef broth, but I'm rethinking the corn starch....any suggestions?

i have read somewhere on this forum (think its from the recipes section) that arrowroot helps. its a plant based powder which can be used to thicken sauces / gravy etc. try to do a search on 'arrowroot' and see if my info is right. good luck =)

I bought some of that "thicken-thin-not-starch". It's expensive--$17, I think--but you only need a small amount, and it will make even cold sauces thick. It has a slippery, clear kind of thickness similar to cornstarch, not the gluey, pastey kind that flour gives.

i've used parm. cheese too but it would have to "work" in that recipe.

There are a couple of different routes to take for thickening. Some people like to use xanthan or guar gum to thicken sauces. This works well for clear sauces such as stir fries. I think the xanthan gum has a better texture and it thickens cold liquids as well as hot.

Not/Starch that is a combination of gums that some people like to use. But as you ponted out, it's pricey!

You can also reduce a sauce until it becomes thicker then add a splash of cream. This works well for meat based dishes.

For gravies and stews, I like to use well pureed cauliflower then maybe some cream or a bit of cream cheese depending on the dish. The cauliflower adds body and very little taste.

Karen

It is pricey, but that stuff lasts forever I'm sure it depends on how frequently you use it, but I still have my bag I bought when I first stared low carbing almost a year ago, and it's barely touched.

A very small amount thickens great. You also have to add a little and wait. I made the mistake of thinking it wasn't thickenign and kept adding more. I ended up with sludge.

Where do you get that stuff?

JayceeMN Netrition.com carries it.

Thanks, I'm going to order it right now--I need a stir fry fix, and the last time I went out everything tasted so processed and salty that I decided I do it better on my own!

So what about arrowroot? Is that ok or no? I can get hold of that quite easily but not sure about carbs etc. Anyone know? Thanks