Kayelle
Chef Extraordinaire
I don't refuse to accept that velveting is a 3 part process....what I have debated is that the word implies a tender meat which, as mentioned, the chinese recipe I use DOES produce this i.e. with the same ingredients. I don't care that it is not the fully fledged authentic version. My point is that it is delicious! You should try it - I think you would be surprised!
As you say, older recipes may not be up to speed and this is where the grey area/confusion may be. I hope this clears the matter up now.
I think you may be surprised if you completed the third step of the velveting process with your recipe. Most of us have already done it your way.