If star anise in unavailable, cinnamon may be used as a substitute. It has a strong but slightly sweet taste and should be used sparingly when cooked with red meat and poultry. Often used to thicken soups and sauces, cornstarch performs a variety of functions. It coats the food evenly for deep-frying, seals in juices during cooking, and can be used as a binder for minced meat. When used as a thickener, it must first be blended with cold water to form a smooth paste.
Oil is the main cooking medium of Chinese cooking.
Corn oil, peanut oil, soy oil, safflower oil, olive oil, walnut oil, sesame oil and other mixtures are all used. A member of the onion family, the pungent flavor of garlic is used extensively in Chinese cooking. In stir-frying, garlic is usually added to the hot oil to bring out its flavor. Once the fragrance of the garlic has been released, it is often removed and discarded before the other ingredients are added. Garlic may be stored in a dry, cool place, but avoid storing it in the refrigerator as it may sprout or mildew.