Introduction

If you’ve ever wondered why meats in restaurant stir-fries taste incredibly tender, silky, and perfectly juicy, the answer lies in a simple Chinese cooking technique known as velveting. While it sounds fancy, velveting is surprisingly easy to do at home. By coating your protein in a protective mixture before cooking, you prevent it from drying out and guarantee that smooth, melt-in-your-mouth texture you love from your favorite takeout dishes. Below, you’ll discover how to velvet meat properly and how to use it in your everyday stir-fries.

Ingredients

(For velveting 1 pound of chicken, beef, pork, or shrimp)

1 lb sliced protein of choice

1 tablespoon cornstarch

1 tablespoon soy sauce

1 tablespoon rice wine or dry sherry

1 teaspoon sesame oil (optional)

1 egg white (optional for extra silkiness)

1 tablespoon neutral oil (for pre-cooking)

For the water-blanching or oil-blanching step:

Water or oil (depending on your preferred method)

Instructions
1. Prep the Protein

Slice your meat or shrimp into uniform, bite-sized pieces. Consistency in size ensures even cooking and better absorption of the marinade.

2. Create the Velveting Marinade

In a bowl, combine cornstarch, soy sauce, rice wine, and sesame oil. Add egg white if you want an especially silky finish. Mix until smooth and gently coat your protein. Let it rest for 20–30 minutes.

3. Choose Your Velveting Method
Water-Blanching (Healthier)

Bring a pot of water to a gentle simmer—not a rolling boil.

Add 1 tablespoon oil to prevent sticking.

Drop in your marinated protein and cook until it turns opaque but not fully cooked.

Remove and drain.

Oil-Blanching (Restaurant Style)

Heat a few inches of neutral oil in a wok or pan over medium heat.

Add the protein and stir gently until it turns opaque.

Do not brown or overcook.

Drain well.

4. Finish in Your Stir-Fry

Now the protein is velveted, tender, and ready to stir-fry. Add it to your vegetables and sauce during the last few minutes of cooking and heat until everything is combined.

Serving and Storage Tips

Serve Immediately: Velveted meats are at their best when fresh, silky, and warm.

Storage: Store leftover velveted protein separately from stir-fry sauces for best texture.

Reheating: Reheat gently in a pan over medium heat. High heat can toughen the meat.

Freezing: Velveted proteins can be frozen after blanching for easy weeknight meals.

Variations