Velveting is a Chinese cooking technique commonly used in stir-frying. Meat or seafood are marinated in a mixture of egg white, cornstarch and rice wine, and then briefly blanched in oil or water before finishing off in the stir-fry process with other ingredients. The marinade acts as protective coat which seals moisture and keeps the meat from overcooking, resulting in meat morsels that are silky soft and lusciously tender.
Here are a few recipes I use this method:
- Black Pepper Chicken-chicken pieces are stir-fried with bell peppers and generously seasoned with black pepper
- Beef Broccoli-tender beef slices and verdant broccoli florets marry beautifully in a savory oyster-flavored sauce
- Green Bean Chicken-crisp green beans take center stage in this delicious stir-fry dish!
- Try velveting meat and shrimp for noodle favorites such as Miki Bihon and Pancit Guisado