By Harold McGee
In China, starch was originally extracted from millet and water chestnuts. Nowadays most Chinese sauces are thickened with corn, potato, or sweet potato starch—all plants from the New World. Other Asian sources of starch are yams, ginger, lotus, and the tuber of the kudzu vine (Pueraria).
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.