Originally Posted by creative
you have read the chinese recipe...it is MORE than a plain batter i.e. flavoured with soy and crushed garlic. THIS is what makes it so tasty!
Give it a try!...
I think it's a pretty safe bet that when any of us have made stir-fry recipes, we DO marinate the protein in a "bath" of some seasoned sort - say, a garlic/soy/grated fresh ginger/oil bath. We aren't saying that the recipe
isn't delicious. I would think that by adding an egg white, the texture of the finished meat is a bit different. BUT, by omitting the middle step of pre-cooking the meat, the process
you describe is not what is recognized as "velveting" this side of The Pond. Apparently, the term "velveting" is different in British culinary usage.
As I said, cultural differences in process terminology is what is causing our differences. Not the seasoning used in the food.