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Velveting Is The Chinese Technique That Takes Stir-Fries To The Next Level

Tender, juicy meat! Clingy, glossy sauce!

PHOTO BY EMMA FISHMAN, FOOD STYLING BY SUE LI

From BonAppetit.com….

Why is it that no matter what you order from an American Chinese restaurant, from egg drop soup to fiery kung pao chicken, the texture is out of this world? More often than not, it’s thanks to one simple pantry staple: cornstarch.

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