Cornstarch is used to thicken sauces: a mixture is prepared with stock in advance (1/2 cup of soup stock or liquid to 1 tablespoon of cornstarch) and mixed thoroughly just before introducing it into the cooking sauce so as to avoid lumpiness and to judge the amount needed. Boiling water should be available for diluting an over-thick sauce. A high heat should be maintained when adding the cornstarch mixture, which is introduced slowly but continuously for about 30 seconds or until all the cornstarch is thoroughly incorporated and clarifies. Cornstarch not only thickens sauce and ensures that all the ingredients are evenly coated but also gives the entire dish a bright, piping hot, glistening appearance.

Meat is coated with cornstarch to give the surface a smooth texture and to prevent the loss of juices. The pan and oil must be sizzling hot (at which point the ingredients are added and must be turned constantly with a suitable instrument, with care not to break up the contents and cause a mushy consistency) to sear the meat and seal in its juices.