I'm back to experimenting with thickeners. My last stir-fry I tried to skip the cornstarch and used some not/Sugar instead, which is a mixture of vegetable gums. It got thick when I mixed it with water but promptly lost it when I poured it into the stir fry juices.
I have some xanthan gum and haven't tried that. But I stumbled upon something I hadn't considered! Glucomanan flour or Konjac flour. It's a type of plant sometimes referred to as a yam. I bought it a couple years ago thinking it was something I could use as flour and I had awful gastrointestinal consequences from that. But turns out, it really isn't something you should use like that, but more like a substance to create a gel or thicken stuff.
Here's an article out using Konjac flour to thicken things:
The low carb thickener - Konjac flour
So back to the stir-fry drawing board!