Pork & Ginger Stir Fry =Velveting

Here’s a great food technique for those with trouble swallowing

Velveting is a Chinese cooking technique commonly used in stir-frying. Meat or seafood are marinated in a mixture of egg white, cornstarch and rice wine, and then briefly blanched in oil or water before finishing off in the stir-fry process with other ingredients. The marinade acts as protective coat which seals moisture and keeps the meat from overcooking, resulting in meat morsels that are silky soft and lusciously tender.

One of my milestones is (was) to eat egg noodles. This amazing dish can be served with rice or as I did, egg noodles. It packs a lot of flavour and I although I didn’t have all the ingredients on hand I improvised and it was still delicious. Here’s the recipe.


500 grams of pork  ( I use pork loin)

2 tablespoons dark soy sauce

1 tablespoon light soy sauce

2 tablespoons oyster sauce

2 tablespoons Chinese cooking wine

½ a teaspoon of sugar

1 tablespoon sesame seed oil

½ a teaspoon bicarbonate soda

2 teaspoon plain flour

5 cm grated ginger  

2 cloves chopped garlic

3 spring onions – chopped into about 2-3cm lengths

pepper to taste

1 cup water

½ a teaspoon cornflour to make solution ( pre mix this in a small dish ready to put in with the meat) if you want a thicker sauce – I like my sauce thicker and I make a lot of it for easier swallowing.


Step 1

Marinade pork by adding bicarb soda, light soy sauce flour and grated ginger squeeze out the juice of the ginger too, add pepper mix well with hands is tenderises the meat. Set aside.   

Step 2

Heat pan or wok with 1 tablespoon oil

Fry garlic first then add thicker part of the spring onion leaves, leave the top end leaves until last

Cook for about 30 seconds, add pork and keep stirring around the pan

Add oyster sauce then add 1 cup of water – keep cooking on high.

Add rest of the spring onion then the sugar

(if you want it thicker and corn starch solution now is the time to add your pre made solution)  

Finally add sesame oil, dark soy and then cooking wine

Serve immediately

Note: I did not have or use Chinese cooking wine or light soy sauce I also interchanged oyster sauce for Kejap Manus as that’s all I had on hand. It was still delicious.

Published by The Food Manifesto

I am a life explorer, food forager, choice crusader, eco educator, leader, teacher and head and neck cancer survivor. I've loved food all my life, my mum taught me good eating habits and how to cook nutritious food with loads of flavour. As a little girl I lived next door to a wonderful cook Pat Heidrich, I watched as she rolled pastry, filled cupcakes and prepared light as a feather sponges. My love of licking bowls and beaters started early. I grew up and explored my passion by studying cooking, trawling food markets, buying good equipment and experimenting with the tastes and cuisines I love. This blog is intended to share my passion, inspire you to try ...and fail, provide tips and every day good advice about cooking, shopping for ingredients, and planning menus for you, your family and friends. What's your food manifesto? talk to me about how I can help you.

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