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4 servings, 1-1/4 cups (300 mL) each
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Adding corn starch or potato starch to the marinade before stir-frying is a common Chinese cooking technique. The starch binds together with the liquid ingredients in the marinade and seals them to the meat, poultry or seafood being marinated. This technique is particularly important in quick cooking stir-fry dishes as it helps add more flavour to the food.
Serve with hot cooked rice.
Substitute 4 cups small broccoli florets for the green peppers.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.