Velvet chicken with snow peas.

I decided to try a Cantonese stir-frying technique called “velveting”, with the following results:

The velvet cooking techniques results in chicken with a delightful texture.  However, note the sriracha: I’m finding that stir-fries made according to authentic Cantonese recipes are disappointingly dry and bland to this American’s taste buds.

The broth-based “brown sauce” we’re familiar with from Chinese restaurants in the United States is not a part of most Cantonese recipes.  In the future, I plan to try modifying Cantonese recipes so they’re slightly saucier than the original versions.

Recipe from Stir-Frying to the Sky’s Edge: