FODMAP — Low
All quantities are low FODMAP.
What you’ll need
Base
- 450 g beef cuts or chicken breasts
- ½ tsp baking soda / bicarbonate soda
- 2–3 tsp water
Velveting marinade
- 1 egg white (optional)
- 1 tbsp cornstarch
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sesame oil
- Pinch of sugar
- 1 tbsp neutral oil (for drizzling at the end)
Method
Slice your meat
- Slice chicken, beef, or pork against the grain into thin, bite-sized strips. Partially freeze for 30 minutes first for cleaner cuts.
Baking soda pre-treatment
- Per 450 g (1 lb) of meat: add ½ tsp baking soda + 2–3 tsp water. Toss well.
- Rest 15–20 minutes, then rinse thoroughly, drain, and pat dry.
Velveting marinade (protective coat)
- Whisk together the egg white (if using), cornstarch, soy sauce, Shaoxing wine, sesame oil, and sugar.
- Mix the meat in, drizzle 1 tbsp neutral oil, then rest 15–30 minutes.
Pre-cook (the restaurant trick)
- Option 1 — Oil velveting: heat 2–3 cups oil to 160–180 °C (320–350 °F), cook until opaque, strain.
- Option 2 — Water velveting: simmer water with a splash of oil, cook until opaque, drain.
Stir-fry finish
- Toss the velveted meat in a hot wok with aromatics, sauce, and veggies. The meat is already 80% cooked, so just flash-fry to finish.
Why this works
- Baking soda = tender fibres (inside job)
- Cornstarch / egg / oil slurry = silky coating + sauce cling (outside job)
- Pre-cook step = seals the meat and prevents overcooking
Pairs with
- San Choy Bow — when swapping the ground pork for sliced chicken or beef, velvet the strips first for the same silky stir-fry texture