Chinese Meat Velveting - cooking recipe

Ingredients

1 lb meat, of choice sliced thin (for even more tenderness, cut across the grain)
1 1 tablespoon sake or 1 tablespoon dry sherry
1/2 tablespoon cornstarch
1/4 teaspoon salt (or more to taste)

Preparation

Place sliced meat into a bowl.
Combine remaining ingredients and mix well.
Add cornstarch slurry to the meat and mix until all the meat is covered.
Put into refrigerator for at least 30 minutes.
For stir/pan frying: Heat a wok or fry pan with oil over high heat. Toss in meat, as is, and flash-fry for a minute or two. Remove the meat from the wok and left to cool while the rest of the ingredients (such as the vegetables and/or sauce) are cooked. Add meat back in at the end for a short saute with the prepared sauce before being served.
For water blanching (healthier): Fill a wok or a large pot with water. Bring the water to a boil and add about 1 teaspoon of oil. Then add the meat and, with a long chopstick or spatula, break apart the meat into individual pieces.
Stir it around for about 30 to 40 seconds. White meats such as chicken and pork should be opaque but still raw on the inside. Remove the meat with a strainer or drain it in a colander, to remove excess water. Add meat to the end of the remaining ingredients as above.