Velveting meat before stir-frying makes for a better and softer texture. The 30-minute method uses pantry staples you probably have on hand. Cornstarch or baking soda work equally as well. If you turn ...

Chefs Adam Liaw and Sarah Tiong give SBS Food the low down on how to cook ever-so-tender stir-fry. Chances are that when you visit a Chinese restaurant, you inhale the food in record-breaking time.