The Secret Behind Restaurant-Quality Stir-Fries: Discover the Magic of Velveting

What Is Velveting — And Why It Changes Everything

If you’ve ever wondered why the chicken or beef in your favorite Chinese restaurant dishes tastes incredibly tender and silky, you’ve already encountered the result of velveting — a centuries-old Chinese cooking technique that transforms ordinary meat into melt-in-your-mouth perfection.

Despite its elegant name, velveting isn’t complicated. It’s a simple yet ingenious method that coats meat in a light mixture — usually cornstarch, egg whites, and a touch of rice wine or soy sauce — creating a barrier that locks in moisture and protects the meat from harsh heat during cooking. The result is a texture that’s soft, smooth, and unmistakably “restaurant quality.”

Once you learn how to velvet meat, your stir-fries, noodle bowls, and rice dishes will never taste the same again.

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