Master Velveting for Tender Meat

Slice your chosen meat thinly against the grain into bite-sized pieces, roughly 1/4 inch thick.

In a medium bowl, combine the sliced meat with soy sauce, Shaoxing wine, and sugar. Mix thoroughly until the meat is evenly coated. Let it marinate for 10-15 minutes at room temperature.

Sprinkle the cornstarch over the marinated meat and mix vigorously until each piece is fully coated and no dry cornstarch remains.

To par-cook (blanching method): Bring a pot of water (about 4 cups) to a gentle simmer (not a rolling boil). Carefully add the velveted meat, stirring gently with chopsticks or a fork to separate the pieces. Cook for 30-60 seconds until the meat turns opaque and is mostly cooked on the outside, but not fully cooked through.

Immediately remove the meat with a slotted spoon or spider and drain thoroughly in a colander. You can briefly rinse under cold water to stop cooking and remove excess starch if desired, then drain again very well.

The velveted meat is now prepared and ready to be added to your stir-fry, soup, or any other recipe for its final quick cooking. Add it towards the end of your stir-fry process to prevent overcooking.