Although nutritionists have always advocated that meat is best bought and eaten fresh, for many people, it's inevitable to have some frozen meat at home. Below, I'll teach you how to stir-fry frozen meat until it's tender and juicy.
First is thawing. It's best to thaw frozen meat in advance in the refrigerator's chill compartment, or let it thaw naturally at room temperature. Thawing in cold water is also an option. But a word of caution: do not let the meat soak directly in water, as the water will seep into the meat, diluting its flavor and causing nutrient loss. Thawing with hot water, warm water, or in a microwave is not recommended.
Second is marinating. Once the frozen meat is thawed, slice or shred it. First, add a little salt and cooking wine, then add egg white, and finally, add starch and mix well. Use these ingredients to "nourish" the thawed meat. The egg white is sticky, and when combined with starch, it can prevent the loss of moisture and nutrients from the frozen meat. The cooking wine helps to replenish some moisture and also adds fragrance.
Finally, stir-frying. Don't use too little oil when stir-frying, or it will easily burn the wok. When the meat turns pale white, scoop it out, drain the excess oil, then stir-fry the vegetables until they are just cooked. Finally, add the cooked meat back in, stir-fry a few times, and serve quickly. This way, the dish you make will not only have very tender meat but also great-tasting vegetables.