I've stumbled on a lot of Chinese recipes that call for "corn flour," and I really believe that it's the same as "corn starch." It makes more sense to use corn starch in a stir-fry...NOT cornmeal. Basically when you're cooking things up in a wok, you want to add a little bit of corn starch (mixed with cold water to get a 'slurry') at the end to thicken up the veggies and whatever little sauce you have in there. You won't get the same result by using cornmeal. Hope that helps!A Chinese recipe calls for corn flour, can I use Maseca instant corn masa mix?
If you are frying something and want a crispy texture you might add cornmeal (or flour) and maseca corn meal works fine for that. If it's something to add towards the end of a stirfry I'm thinking it should be corn STARCH which would have a thickening effect. I have seen Asian recipes translated that listed "corn flour" when what was clearly intended was corn starch.
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