The Velvet Wok

After years of shaving and marinating meats for a stir fry with mixed results, I discovered velveting. With this tenderizing technique, you coat thinly-sliced meats with a slurry of cornstarch,  white vinegar, soy, and egg white.

Not much is needed; 3 tablespoons (1/4 cup) of corn starch to one egg white, and enough vinegar/soy to make a thin paste for a pound or so of meat. Some people recommend adding baking soda. Sometimes I do, sometimes I don’t, and I it doesn’t seem to make much difference. Treat meats for about a half-hour, rinse, and drain well before cooking.

This method also works with shrimp and lobster  but in either case I consider it superfluous.

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