How to make restaurant style chinese stir-fies

Hello everyone. My blog is about homemade cooking so do not expect it to looks like in restaurants. But I can tell you how to make it!

All chinese food lovers loves the meat in chinese restaurant, but why does their meat turns up so tender, oil-y and juicy? I'll tell you!

First of all, what makes it as spongy is the thin meat slice and.... baking powder! What makes the meat so juicy and oil-y is the potato starch (or cornstarch if you can't find it)

So I'll tell you how to proceed!

Your meat must be half-frozen so you can cut thin slices easily.
After your meat is cut, leave it in room temperature water for about 30 minutes.
Once you've done it, marinate it in Chinese cooking wine, dark soy sauce and a bit of vinegar ( remove the excess liquid after ). Add potato starch and mix ( if all the meat can stick together it means it's enought ). Add baking powder ( don't be shy, add plenty of it ), mix, and add more baking again ).
Let it marinate for 40-100 minutes.

When you cook it. Put alot of oil (less time it takes for the meat to cook is the best). When cooked, set aside and add when your vegetables are cooked!

So guys, this is the secret of most chinese restaurants! :)