Basic Marinade for Stir-Fried Meats

Marinades, Wok

Prep Time: 5 minutes Total Time: 5 Minutes Source:

Ingredients

  • 1/2 pound sliced or diced chicken, pork, or beef
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon ground pepper (white or black)
  • 1/2 teaspoon Shaoxing wine
  • 1/2 teaspoon soy sauce
  • 1 teaspoon vegetable, peanut, or canola oil
  • 1/2 teaspoon cornstarch

Directions

Combine all ingredients in a large bowl and mix with hands to coat thoroughly. Cover and refrigerate for 30 minutes before cooking.

Notes

  • Make sure your meat is dry before slicing and marinating. Water is not a flavor enhancer and will only serve to dilute flavor and make browning more difficult.
  • DON'T drown your protein in your marinade. Remember, you're marinating for a stir-fry. Too much liquid as you stir-fry your protein results in steaming, and nobody likes steamed meat, right?
  • DON'T add minced aromatics to your marinade, like garlic, ginger, or scallions. Stir-frying is high heat cooking, and those minced aromatics rapidly burn. Instead, add them toward the end of the stir-fry.