80 velveting recipes

Jade scallops stir-fried with bok choy, snow peas, water chestnuts, and baby corn in a ginger-garlic sauce. A classic Chinese wok technique with velveted seafood.

Chinese stir-fried pork with straw mushrooms, snow peas, and bamboo shoots in a savory soy-cornstarch sauce. A quick wok dinner with tender, velveted pork slices.

Peking lamb with leeks stir-fries velveted lamb in savory brown bean sauce with Shao Hsing wine, dried chilies, and Chinese mushrooms. Triple-fried for crisp edges, soft centers, and deep wok flavor.

Stir-fried beef with orange peel, Sichuan peppercorns, and dried chiles. The classic Szechuan restaurant dish with tender velveted beef, citrus perfume, and a numbing tingle on the finish.

Kung Pao chicken: authentic Sichuan stir fry with velveted chicken cubes, blackened dried red chiles, scallions, and roasted peanuts in a glossy sweet-sour sauce. The real deal, not the sweet American version.

Tender-crisp broccoli wrapped in ham slices and covered with a velvety smooth cheese sauce. Baked in the oven until bubbly. Kids love it.

A baked fish with lemon sauce main dish. The velvety smooth lemon sauce is enriched with egg yolk which adds lovely mouthfeel and richness to the light and flaky sole.

Spicy Szechuan chicken stir-fries velvety egg-white-coated chicken with peanuts, chilies, ginger and bamboo shoots in a glossy soy-sherry sauce. A fast, fiery weeknight stir-fry, easily made gluten-free.

Port wine, fig, and blue cheese sauce: a glossy reduction of caramelized aromatics, ruby port, and orange that melts tangy blue cheese into a velvety pour for pork roast or meatballs.

Chilled green pea soup blends sweet frozen peas with thyme, onion, and minute tapioca for a velvety low-fat, low-calorie soup that works hot or cold. The tapioca thickens without flour or cream. Five minutes of standing time, twenty minutes total cook.

Thick salmon steaks gently poached in an aromatic broth of peppercorns, lemon, and bay leaf, then topped with a rich, velvety homemade hollandaise sauce made from scratch with real butter and egg yolks.

Crab bisque with real crab meat simmered in chicken broth and finished with light cream and cayenne. A rich, velvety 30-minute seafood soup with simple ingredients.

Thick-cut filet mignon stuffed with crumbled Roquefort and sliced shiitake mushrooms, seared in clarified butter, and drizzled with a velvety red wine shallot pan sauce.

Slow cooker chicken breasts in a velvety white wine, mushroom, and sour cream sauce with a dusting of paprika. French-inspired elegance from your crock pot.

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.

Creamy baked mac and cheese with sauteed peppers and onions in a velvety cheese sauce. A 30-minute comfort food classic the whole family will devour.