Michael wrote:
> When I use corn starch as a thickener in chinese dishes with sauces,
> (regardless of how much I use), it just doesn't taste the same to me as what
> you find in many chinese restaurants.
[snip]
> It seems they use something that gives a clearer, much thicker and more
> "neutral" taste. To me corn starch is more like a "gravy".

So your results are not as clear, not as thick and have some odd taste?
All that points to not fully cooking the cornstarch mixture. Do it
this way and see if it doesn't solve the problem: mix the cornstarch
well with cold water, 1:1 or 1:2 starch to water ratio; pull your
stirfry ingredients up the sides of the wok or push the food away from
the center of the pan so you have as much of the boiling liquid visible
as possible; pour the cornstarch slurry into the boiling liquid,
stirring as you do so; let it cook for at least 30 seconds.

> Are they just cooking down the sugar to near carmalization or using corn
> syrup maybe?

No. -aem