Ramset wrote:

> Close but no prizes for anyone on this one, you've missed the main
> point.... there is corn starch (maize) and corn starch (wheat). Most
> corn starch sold is made from wheat and unless it states on the packet
> (maize) then you're using the wrong one.
>
> Arrowroot would be fine for the quick Wok cooking.... anything that
> requires more than 10 minutes will find that it just as quickly
> reverts to water.

The usual thickener for Chinese stir fries is cornstarch. Mix a little corn
starch with water, add it to the pan and stir. It thickens in seconds.