Velveting is a process whereby proteins are coated with a simple mixture which usually consists of egg, cornstarch and a bit of liquid. This coating helps protect the protein and keep it tender during cooking. The velveting process gives the protein a unique and very silky texture. There are several variations for velveting mixtures.

To velvet 1 pound of meat or shellfish, simply combine:

1 T rice wine and/or water + 1 T cornstarch. Stir to completely dissolve the cornstarch.
Add 2 T of beaten egg whites OR 2 T of a whole, beaten egg. Stir to evenly combine.

Pour the mixture over the protein and stir to evenly coat. Let sit for approximately 30 minutes. The protein is then oil- or water-blanched to give it an incredibly silky texture; however, it can also be stir-fried without being blanched. The texture will not be as silky, but it will protect the protein and help prevent it from drying out during cooking.

A pseudo type of velveting can by done by coating 1 pound of protein with a mixture of:

1 T cornstarch + 2 to 3 tsp of rice wine and/or water (soy or sherry can also be used). Stir to completely dissolve the cornstarch. Add 1 T oil and toss to evenly coat.

Let the protein sit for about 15 minutes before stir-frying. With this method, the protein is not oil- or water-blanched.

Note: If you are allergic to cornstarch, tapioca starch or potato flour can be substituted.