What makes the vegetables from chinese restaurants kind of gooey?

Alright, an oddly phrased question, I know. But basically, I notice at a lot of chinese restaurants that the vegetables that you might get on top of your cantonese chow mein (among other dishes) has a fairly clear, slightly gooey sauce that they seem to be tossed in. I love the stuff, I just have no idea what it is/causes it.



Anybody know? I want to make it. :PWhat makes the vegetables from chinese restaurants kind of gooey?
In Oriental cooking the meat is marinated in a mixture of soy sauce, stock, cornstarch, ginger and garlic. The cornstarch acts as a thickening agent and is giving you that gooey coating.
You can use either corn starch or tapioca starch. Both work very well.



Mix it separately in a small bowl with cold water, then when everything is almost cooked in your stir fry, toss it in and stir, and you will see it thicken up.What makes the vegetables from chinese restaurants kind of gooey?
Usually these sauces are thickened with cornstarch, which gives a slightly gooey texture.
Cornstarch in the gravy

vegetarian diet

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