Steve Force Posted March 30 Share Posted March 30 Just something I whipped up. The key is velveting the chicken before hand, Taking it out of the stirfry onto a bowl. Then cook the thicker items like carrots, broccoli, squash, etc. putting back in the chicken and then go for the smaller items. Last but not least are the leafy ingredients. I just heated up some rice I had and then serve it over that. pretty yummy. Nutritious as well. 1 Steve Force, Durham, North Carolina -------- My Professional Websites Link to comment Share on other sites More sharing options...
Threadslayer Posted March 30 Share Posted March 30 Well, thanks for introducing me to a new term, though it seems that "Velveting" is more common than "velveteen". I've wondered why the texture of stir fried chicken in Chinese restaurants came out different than my own. And now I know. 1 Whenever you find yourself on the side of the majority, it is time to pause and reflect. -Mark Twain Link to comment Share on other sites More sharing options...
Steve Force Posted March 30 Author Share Posted March 30 Ah! I did misspell it! Whoops. 👍 Steve Force, Durham, North Carolina -------- My Professional Websites Link to comment Share on other sites More sharing options...
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