Velveting is a Chinese cooking technique that keeps proteins tender and juicy, even with high-heat cooking methods like stir-frying. This technique works for beef, chicken, pork, and seafood!
PrintHow to Velvet Meat for Stir Fry
Velveting is an essential Chinese cooking technique that makes proteins (beef, chicken, pork, shrimp, or tofu) incredibly tender and juicy, even after high-heat cooking methods like stir-frying. It’s one of the key secrets to restaurant-quality stir fry at home, and it’s a technique I learned from Asian chefs during my time working as a food rep. Over the years, I had the chance to observe, learn, and be inspired by many talented chefs, and velveting was one of the most valuable lessons I took away from those experiences.
I was introduced to this technique by chefs who explained how it helps proteins maintain their tenderness and juiciness when stir-fried at high heat. They taught me how the cornstarch in the marinade acts like a protective barrier, keeping the meat from drying out while still letting it cook through perfectly. At the time, I was visiting kitchens and discussing food products with chefs across the region, learning firsthand the techniques that made their dishes stand out.
The velveting process was often a game-changer for the dishes they created, and I quickly realized how much it elevated a simple stir fry. Whether you’re cooking beef, chicken, pork, shrimp, or tofu, this technique is versatile, ensuring that every bite remains tender and flavorful.
- Prep Time: 5-10
- Marinating Time: 15-30
- Cook Time: 5-10
- Total Time: 0 hours
- Category: How to
Ingredients
Instructions
- Prepare the Protein: Thinly slice or cube the protein of choice (beef, chicken, pork, shrimp, or tofu). For tofu, press out excess water before slicing.
- Make the Marinade: In a bowl, mix together soy sauce, dry sherry (or white wine, or apple cider vinegar), cornstarch, and neutral oil.
- Coat the Protein: Add the protein to the marinade and toss to coat evenly. Let it sit for 15–30 minutes (do not marinate for longer to preserve texture).
- Pre-cook (Optional): To velvet using either the water or oil method:
- Water Velveting: Bring a pot of water to a gentle simmer. Add the protein and stir gently until just cooked (about 30–60 seconds for shrimp, or 1-2 minutes for chicken, beef, or pork). Drain and set aside.
- Oil Velveting: ( I usually use this method) Heat 2–3 tablespoons of neutral oil in a pan. Stir-fry the protein briefly until it changes color but isn’t fully cooked. Remove and drain.
- Continue with Your Stir Fry: Add the velveted protein to your stir fry in the final cooking step to finish cooking with your sauce.
Notes
Tips:
- Don’t over-marinate—30 minutes max is ideal to maintain texture.
- Water velveting gives a lighter finish, while oil velveting adds a richer, more indulgent texture.
- Velveting works wonders with chicken, beef, pork, shrimp, or tofu—great for any stir fry!
- For tofu, pressing it well before marinating ensures the best texture.
Leave a comment about your experience with this velveting method—it’s always great to learn from fellow foodies and share tips to perfect our dishes! 💙