Velveting (Beef or Chicken)

Slice 1 pound of beef, I used top round, in thin strips across the grain. 
In a bowl, combine 1/2 cup cooking sherry, cooking wine or rice wine, 3 tablespoons of corn starch, 2 egg whites, 3 tablespoons of vegetable or olive oil, and 1 teaspoon of salt and 1 teaspoon of sugar.

Marinate the beef in the mixture, at room temperature, for at least 30 minutes.  I like to marinate it for closer to an hour.

In a large pan, add about ¼ inch of oil and fry beef in single layer over a very low heat about 45 seconds to a minute on each side, remove to bowl.  This is the part that takes the longest and is the most tedious, but well worth it.

Also works with chicken, but more for the authentic Chinese food texture than as a tenderizer.


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