VELVETING OF MEAT FOR STIR FRY
Velveting pork meat is used extensively in Chinese cooking.
It can be done with chicken and beef as well.
- ¼ teaspoon salt
- ¼ teaspoon bicarbonate of soda
- 1 tablespoon soy sauce
- 2 teaspoons Chinese cooking wine
- 2 teaspoons cornstarch
- 1 tablespoon sesame oil
Mix the ingredients together and marinade the meat of choice for 15 minutes.
Stir fry the meat and veggies as per usual stir fry in a warm wok or pan with a little oil.
Note:
Bicarbonate of soda is used to break down the fiber and tenderize the meat.
Recipe and photo: Elsabie Templeton
