Make tender, moist and juicy “Velvety” stir-fried meats!
Improve moisture retention over commonly used high sodium soy sauce.
Oil blanch meat in deep fryer at 350F in 2-pound batches for 60-80 seconds until internal temperature reaches 160F, loosen and un-clump the meat pieces. Remove and drain. Set aside or refrigerate for final use.
This process seals in the juice quickly and minimum shrinkage. (Picture shown: oil blanching sliced beef)
For oil free meals, marinate the meat without oil then steam with fresh vegetables. The meat maintains a velvety texture. (Picture shown: velvetized sliced chicken)
2. Water blanch vegetables in boiling water 20-30 seconds. Drain. (Except DO NOT water blanch onions, celery, garlic and ginger and vegetables or herbs that contain aromatic oil).
3. Heat wok, pan, griddle or Mongolian grill at high heat. Add oil, meat, then vegetables stir-fry or toss-fry 1 minute, then add Starport Sauce stir until steaming hot and done.
Enhance your stir fries with a distinctive, aromatic Asian aroma and flavor by adding Garlic and Ginger infusion.
Make fresh regularly: 2 C. minced garlic, 1 C. minced fresh ginger roots and 2 C. corn oil. Place all ingredients in a pot and heat at medium heat until ingredient temperature reaches 180F, hold for 5 minutes, remove and place in a covered container. Store in refrigerator.
To heighten the stir fry flavor add 1 tsp. per serving while stir frying meat.