Velveting (the restaurant stir-fry trick)
Intermediate Meat and fish
Velveting is coating thin-sliced meat in a cornstarch marinade before stir-frying so it stays silky and tender.
Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.
How do you do it?
- Slice meat thin, about 1/4 inch, against the grain.
- Toss each pound with about 1 tablespoon cornstarch, 1 egg white or a splash of water, and a little soy sauce or rice wine.
- Let it sit 15-30 minutes in the fridge.
- Briefly blanch it in simmering water or oil until it turns opaque, then stir-fry as usual.
Why does it work?
The cornstarch coating shields the meat from the wok's harsh heat, so the outside does not tighten and squeeze out juice. It also helps sauce cling.
What are the common mistakes?
- Slicing too thick — the coating sets before the inside cooks.
- Crowding the wok — the coating turns gummy instead of silky.
Still stuck? Watch someone do it on YouTube.
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