Hint: It’s likely in your pantry.
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Looking to spruce up your stir-fry?
Stir-fry was one of the first dishes I learned how to make.
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Velveting refers to making protein extra tender and smooth before cooking it at a high heat.
Cornstarch comes back at the end of cooking, to thicken the sauce.
If youve ever wondered why your sauce is sliding off, its probably because you skipped the slurry.
Stir everything around to coat it in sticky, glossy sauce.
The starch will bind and thicken everything, and youll be rewarded with a pro-level stir-fry.
