This is something that I only heard of recently and have been trying to learn about. From what I understand it's mostly a Chinese technique. It keeps the meat tender in a stir fry. The meat is sliced thin, marinated for approximately half an hour, and then briefly poached in hot liquid or hot oil. The marinade usually has rice wine (or dry Sherry), water, and corn starch (though I have seen recipes with potato starch instead), and soy. The marinade may contain other seasonings, often ginger and/or garlic. After poaching, the meat is ready to stir fry.
So, if you know about this method, please correct what I wrote. I would also like to read any hints as well as opinions about when to poach in oil and when in water.
So, if you know about this method, please correct what I wrote. I would also like to read any hints as well as opinions about when to poach in oil and when in water.