Chinese Meat Velveting

Recipe by Dori K.
READY IN: 35mins


  • 1
    lb meat, of choice sliced thin (for even more tenderness, cut across the grain)
  • 1
    1 tablespoon sake or 1 tablespoon dry sherry
  • 12
    tablespoon cornstarch
  • 14
    teaspoon salt (or more to taste)


  • Place sliced meat into a bowl.
  • Combine remaining ingredients and mix well.
  • Add cornstarch slurry to the meat and mix until all the meat is covered.
  • Put into refrigerator for at least 30 minutes.
  • 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 sauté with the prepared sauce before being served.
  • 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.
  • 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.