Velveted Chicken or Shrimp Stir-Fry with Lemon Sauce
by Barbara Tropp
The classic Chinese technique of velveting (marinating in a cornstarch-egg white mixture and then blanching in oil or water) keeps the chicken or shellfish tender and juicy. Assemble all of your ingredients for the stir-fry before you start the velveting process. Serve the stir-fry with rice or with Chinese egg noodles or fettuccine. If using noodles, cook a half pound until al dente before you begin to stir-fry. Toss the hot noodles with a little salt and a tablespoon of oil to keep them from sticking; stir them into the stir-fry just before adding the sauce.Serves four.
From Fine Cooking 28, pp. 65
August 1, 1998
