A simple way to ensure you have the correct ratio of water to corn flour (cornstarch) for thickening your favourite dish, is to fill a cup with water, add the desired amount of corn flour and allow this to be absorbed (generally 1-2 tablespoons of corn flour is suitable for most needs). Once the water has been fully absorbed, simply pour of the excess water and stir. This will ensure you are thickening the liquid and not add to it. Alternatively a ratio of 1 corn flour to 2 water should be used.

The art of Chinese cooking can be broken into 3 major processes. Recipe selection, correct food ingredients and preparation and the correct cooking method. The following tips will help get it right the first time.

• Always use fresh produce which has been cleaned, washed, prepared and cut to size. These can then be set aside and in close proximity to your work area, wok, stove and heat source. Sauces should also be prepared prior to the commencement of cooking. It is not uncommon for the preparation of food to take 20 - 30mins and the cooking process 3 - 5mins.
• Dishes requiring meats, fish or poultry should always be marinated for enhanced flavour and to provide liquid retention when cooking, thus locking in the juices. When required to use corn flour in a marinade, always add last using only dry ingredients and mix thoroughly. This will ensure a coating on the product for stir or deep frying.  
• A wok is not essential but highly recommended as high temperatures are required in the cooking process. Stir frying is the process of frying uniform pieces of food, quickly, with a small amount of oil over a very high heat and in some cases to the level of smoking. The use of olive oil for stir frying is not recommended due to the low smoke point of 176 degrees Celsius (350 degrees Fahrenheit). Refined oils such as canola, peanut or safflower are more suited due to their higher temperature tolerance of 230 degrees Celsius (450 degrees Fahrenheit).
• When preparing stir fried meats and vegetables always marinade the meat first then stir fry on very high heat and set aside. This can then be returned to the wok for the final stages of cooking usually with the remaining vegetables and prepared sauces.

The success of any meal is in the skill of the Chef. It is said that a Master Chef can present an Emperor's banquet with only a wok, cleaver and fresh produce and spices from around the world. Well that may be stretching the truth a little but the following utensils will help provide the basis for cooking your first stir fry.

• If you only have an electric cooking source 'game over'. A heat source of approx 10 - 20mj is required for efficient Chinese cooking and the ideal medium is a gas cooker or stove top. Several single portable gas cookers are available if you do not have a gas stove top and wok ring, however this form of cooking must be performed outside the home as we do not recommend the use of portable LPG gas products for use in the home.

• A wok is an essential part of Chinese cooking and must be suitable for high temperatures. This dictates that it should be made from carbon steel material, thin walls and without a non stick coating. Size approximately 35cm (14in) with a single wooden handle on one side of the wok with a support handle the opposite side is ideal . Heavy metal based woks are not recommended as these do not responding quickly enough to temperature changes and retain the heat for an extended period. The bottom of the wok should be rounded to allow the gas flame to extend up the sides for efficient cooking.

• A Chinese cleaver is not essential but highly recommended. However a suitable large 20cm knife (sharp) is acceptable for preparing vegetables and meats.

• A wire (stainless steel or brass) scoop (skimmer) is ideal for removal of deep fried foods from the wok.

• A stainless steel spatular is required for stir frying.