The most effective method for fixing runny stir fry sauce is to introduce a “slurry” made of equal parts cornstarch and cold water. Never add dry powder directly to the hot pan, as it will clump instantly. Once the slurry is added, you must bring the liquid back to a vigorous boil for at least…
The Core Problem: Most heat control issues in Chinese cooking stem from a lack of “thermal recovery.” Home burners (12k BTU) cannot reheat a pan instantly like restaurant jet burners (100k BTU) after cold ingredients are added. To compensate, you must cook in small batches, dry your vegetables thoroughly, and allow the wok to reheat…
To dodge the top common mistakes beginners Chinese stir fry, always heat your wok on high before adding oil—this creates that signature sizzle for crispy results, just like I show in my quick vlog demo to lock in flavors without sogginess. As a food vlogger with over 10 years in the game, based in the…
![7 Secrets to Velveting Chicken for Melt-in-Your-Mouth Stir Fry [Chef Tested]](https://lezata.com/wp-content/uploads/2025/10/image-52-768x419.png "7 Secrets to Velveting Chicken for Melt-in-Your-Mouth Stir Fry [Chef Tested] 2")
Velveting chicken is a traditional Chinese culinary technique used to preserve the moisture and tenderness of meat during high-heat cooking. It involves coating bite-sized pieces of chicken in a mixture of egg white, cornstarch, and wine, then briefly blanching them in hot oil or water before the final stir-fry. This creates a protective “silky” barrier…