Velveting meat is like the quasi-essential component to having tender pieces of meat in stir-fries. The video by Chow.com gives a quick walkthrough of how it can be easily done at home.
One key difference worth noting though – at home, you would probably poach it in hot water to seal in the juices; but at restaurants, to guarantee superb tenderness, they often will quickly poach in oil instead. So despite ordering a seemingly harmless veggie-packed stir-fry, you never truly know how much oil is used in making that dish!
May sound a little daunting, but hey it’s better to know what is in the food than be oblivious right?