For an exceptional stir-fry, incorporating cornstarch into marinades is essential. This ingredient forms a thin barrier around meat, enhancing browning and moisture retention. Chef Parisi suggests avoiding soy sauce due to its potential to burn during cooking, recommending an alternative blend of baking soda, cornstarch, an egg, salt, pepper, and cooking oil. The cut of pork significantly impacts the dish's success, with pork belly being favored for its flavor and tenderness, making it ideal for achieving juicy, caramelized stir-fry results.
"Cornstarch is the secret to a restaurant-worthy stir-fry. It creates a thin barrier around the meat, browning it while retaining moisture for juiciness."
"Parisi recommends using a combination of baking soda and cornstarch in marinades. This helps the sauce stick and creates a glossy finish."
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