Pairs well with Basic Stir Fry with Tenderized Meat
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Basic Stir Fry with Tenderized Meat
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A simple guide to preparing and cooking a stir fry with an emphasis on tenderizing the meat using baking soda.
00:15:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- meat - watch the video to see (cut into desired shape and size for stir fry)
- baking soda - watch the video to see (for tenderizing the meat)
- cooking fat - watch the video to see (any preferred cooking oil or fat)
Instructions
- Prep the Meat: Wash the meat thoroughly, then squeeze it out as if wringing laundry to ensure it's well-drained.
- Tenderize the Meat: Apply baking soda to the meat to tenderize it. The alkalinity of baking soda prevents muscle proteins from binding too tightly, retaining moisture and ensuring tenderness.
- Preheat the Wok: Heat the wok over high heat until it starts to smoke.
- Lower Heat and Add Fat: Lower the heat slightly, add your preferred cooking fat, and immediately start cooking.
