using cornflour in stir-fry

Imagine a stir-fry where every piece is individually glossed with a sticky, savoury-sweet sauce. The peppers retain a satisfying crunch, and the chicken is succulent, not steamed. This is the Mary Berry standard: clarity of texture and flavour achieved through methodical science. Here is the foolproof system. The Science of the Sizzling Hot Wok A…