Never add the cornstarch directly to a sauce heating in the wok or skillet.

Be sure to add the cornstarch last so that it seals in the other flavors.

When the milk boils, add the cornstarch, salt, and chocolate, and cook for ten minutes.

If you prefer the sauce thicker, add the cornstarch mixture and boil for a few minutes longer.

If you prefer a thicker sauce, add the cornstarch mixture and simmer for a couple of minutes until thickened.

Instead, push the food up to the sides of the wok and add the cornstarch and water in the middle.

Cornstarch is frequently added to help seal in the other ingredients -always add the cornstarch last unless the recipe states otherwise.

You can also add the cornstarch to the sauce before it is heated, whisking in the cornstarch to combine it with the other ingredients.

Add the cornstarch to the Cremora mixture and whisk all lumps out.

Add the cornstarch and ground rice mixture, stirring vigorously with a wooden spoon.

Add the cornstarch-and-water mixture and stir vigorously to thicken.

Add the cornstarch mixture and lightly beaten egg.

Add the cornstarch and water mixture directly into the sauce in the wok or skillet, stirring quickly to thicken.

Add the cornstarch and simmer for 8 to 10 minutes to cook the cornstarch.

Place the beef in a bowl and add the marinade ingredients one at a time, adding the cornstarch last.

For a more flavorful dish, try marinating the beef in oyster sauce, sugar, and cornstarch, adding the cornstarch last.