What is the Chinese technique of coating meat in egg white and cornstarch before stir-frying? Velveting is the answer.
Velveting is a Chinese cooking technique designed to keep meat moist and tender. Thinly sliced raw meat is coated with cornstarch and often egg white, sometimes along with soy sauce, Shaoxing wine, oil, or other seasonings. The coating forms a protective layer around the meat during cooking.
The coated meat is usually par-cooked by briefly blanching it in water or oil before being added to a stir-fry. This short preliminary step sets the coating and helps the meat retain a smooth, soft texture. Velveting can also be used before deep-frying, simmering, sautéing, or boiling.
The technique gets its name from the “velvety” texture it gives food. Cornstarch absorbs some moisture released during cooking, while the coating helps reduce the direct effect of intense heat on the meat’s muscle fibers. Some recipes add a separate tenderizing step using baking soda or papain. Velveting is not the same as marinating: it is a protective preparation method as well as a flavoring step.