Just remember to rinse off and pat dry. Told a friend years back he said the meat was all slimy, I asked did you rinse? No, says the dude. Well! Says I. Moral of story: BE SURE TO RINSE!

I recently came upon the same advice looking for a stir-fry recipe. It's quite a page....


https://thewoksoflife.com/prepare-beef-for-stir-fry/

reality, I cannot

spent hours looking around a couple weeks ago

but they used table salt, or pink salt

it really makes a difference. Adding a 1/2 Tbsp of cornstarch and an egg white makes it even more tender.

works like a charm!

Marinate chicken cubes or thin slices in a mixture of egg white, white wine, and cornstarch. Either deep fry in oil until outside is set but not browned at all or plunge into boiling water, removing it before you get boiled chicken, the process is really quick. Then proceed with the rest of the recipe.

The textural difference is pretty amazing. The recipes work perfectly well without this step and will taste fine. The difference is in the texture and you will notice it if you skip it, marinating the chicken but not exposing it to brief heat.

There are also 2 other secrets to making your stir fry taste like Chinese restraurant stir fry

1) Shaoxing cooking wine

2) Oyster sauce (Lee Kum Kee, the "lady in the boat" brand)

Feel free to add to this.

I use the marinades but skip the "passing through oil" step that restaurants use. It works great after 15-20 minutes marinade.

When he made Gen. Tso’s chicken at our house for his brother’s birthday. It was delicious!

I’d never heard of this either, iris.

And I like it! Thanks!

but have never tried it. Maybe I should!!!

I just made a batch of peanut butter chicken, but have a London broil in the freezer, will try the baking soda when I use it