some Redditors mention using a rice flour roux.
I’m sure cornstarch is the most common way to thicken the gravy. It’s so quick.
Some also recommend using Wondra.
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I use Wondra for pan gravy, less clumping and faster since it’s already cooked.
Chinese stir fry uses corn starch but it also adds the traditional “brown” sauce of soy sauce, Shao Xing (cooking wine), broth and a pinch of sugar, and the aromatics, all add flavor. Some add oyster sauce but I only add for some dishes. CS works with Chinese and other Asian food but not so much on a hamburger patty over rice.
BTW, I think the Loco Moco was an adaptation of a fast down home Chinese dish, fried egg and oyster sauce over hot rice…sometimes with a green veg or dace or whatever is around.
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one of the blog recipes mentions a timeline
1949 on Hilo
it’s of roughly the same vintage as poutine (1957)
