Velveting is a little-known but very effective Chinese cooking technique that uses a baking-soda- or cornstarch-based slurry to make any protein luxuriously soft and silky—like velvet. It’s also the secret to the tender stir-fried meat in Chinese cuisine.
Mu Jing Lau, chef-owner of Santa Fe’s popular Mu Du Noodles, which closed in 2016 after a 21-year run, offers this basic recipe and some seasoning options to make the marinade your own. Add seasonal vegetables and a sauce of your choice to complete the stir-fry.
This recipe originally appeared in Putting Culture on the Table by Patricia West-Barker.