Today we’re making classic Sichuan Spicy and Numbing Beef (香辣牛柳)—and I will use this recipe to reveal the biggest Chinese restaurant secret technique: 滑油. This method delivers a tenderness no other method can truly compete with. Try it once, and you’ll thank me later. Huayou (滑油huá yóu) often called oil velveting in English, but I like to call it oil poaching because that is what the technique is about. Lightly coated meat quickly passes through moderately hot oil—just hot enough to set the surf

Today, we’re making the easiest Garlic Shrimp recipe. Shrimp is probably the best ingredient for beginners because it cooks in just a few minutes, and it absorbs flavor so well that you don’t even need to marinate it. This dish only takes 5 minutes, but it’s incredibly flavorful and delicious. | Souped Up Recipes