Chinese Meat Velveting

1. 1

   Place sliced meat into a bowl.

2. 2

   Combine remaining ingredients and mix well.

3. 3

   Add cornstarch slurry to the meat and mix until all the meat is covered.

4. 4

   Put into refrigerator for at least 30 minutes.

5. 5

   For stir/pan frying: Heat a wok or fry pan with oil over high heat. Toss in meat, as is, and flash-fry for a minute or two. Remove the meat from the wok and left to cool while the rest of the ingredients (such as the vegetables and/or sauce) are cooked. Add meat back in at the end for a short saute with the prepared sauce before being served.

6. 6

   For water blanching (healthier): Fill a wok or a large pot with water. Bring the water to a boil and add about 1 teaspoon of oil. Then add the meat and, with a long chopstick or spatula, break apart the meat into individual pieces.

7. 7

   Stir it around for about 30 to 40 seconds. White meats such as chicken and pork should be opaque but still raw on the inside. Remove the meat with a strainer or drain it in a colander, to remove excess water. Add meat to the end of the remaining ingredients as above.

* Per serving · 4 servings · Values may vary.

No additional tips available.