Velveting Makes Restaurant Stir-Fry Meat Tender

Photo by jules, CC BY 2.0, via Wikimedia Commons

Velveting coats thinly sliced meat in a mixture of cornstarch, a little liquid (egg white, water, or soy sauce), and sometimes a touch of oil or baking soda, then briefly blanches or par-cooks it in oil or water before the final stir-fry. The coating forms a thin protective barrier that slows moisture loss and shields the meat's surface from the pan's high heat, which is why restaurant stir-fried beef or chicken stays noticeably more tender and juicy than the same cut cooked straight in a hot wok.