Substitute for Cornstarch in Stir Fry: Glossy Sauce Options
When making stir fry, the best substitute for cornstarch is Arrowroot Powder. Arrowroot thickens identically and creates an even glossier sauce. Use the same slurry technique (mix with cold water first). It works at lower temperatures, so add it at the end. Cornstarch does double duty in stir fry: it coats the protein (velveting) for a silky texture, and it thickens the sauce into a glossy glaze. The substitute must coat and thicken without making the sauce gummy.
Best Substitute
Arrowroot Powder
1 tbsp arrowroot per tbsp of cornstarch
Arrowroot thickens identically and creates an even glossier sauce. Use the same slurry technique (mix with cold water first). It works at lower temperatures, so add it at the end.
What else can I use instead of cornstarch in stir fry?
Tapioca Starch
1 tbsp tapioca starch per tbsp of cornstarch
Creates a glossy, slightly stretchy sauce. Good for stir fry sauces. Mix with cold water first.
Potato Starch
1 tbsp potato starch per tbsp of cornstarch
Creates the crispiest velveted protein coating. For sauce thickening, add at the very end since it breaks down with extended heat.
All-Purpose Flour
2 tbsp flour per tbsp of cornstarch
Works for velveting and sauce thickening. Creates an opaque sauce rather than glossy. Must cook 2-3 minutes to remove raw flour taste.
Frequently Asked Questions
What can I use instead of cornstarch in stir fry?
Arrowroot powder is the best 1:1 substitute, creating an equally glossy sauce. For velveting protein, potato starch creates the crispiest coating. All three work with the same slurry technique (mix with cold water first).
How do I thicken stir fry sauce without cornstarch?
Mix 1 tablespoon arrowroot or tapioca starch with 2 tablespoons cold water, then stir into the hot sauce. Or reduce the sauce by simmering uncovered for a few minutes. Adding a tablespoon of peanut butter or hoisin sauce also naturally thickens.