Making cornstarch slurries to thicken stir-fry sauce is essential in Chinese cooking. Arrowroot powder made from the tuber of the arrowroot plant has become a popular substitute if you're looking to eliminate corn from your diet. It can be used as a 100% replacement for cornstarch and works very similarly once heated. Arrowroot powder should be mixed into cool liquid before adding to the hot pan to prevent clumping. It should also be added to simmering liquid at 185-206°F (85-96°C) at the very end of cooking and not reheated as it loses its thickening power with more heat.