Velveting is a Chinese cooking technique commonly used in stir-frying. Meat or seafood are marinated in a mixture of egg white, cornstarch and rice wine, and then briefly blanched in oil or water before finishing off in the stir-fry process with other ingredients. The marinade acts as protective coat which seals moisture and keeps the meat from overcooking,…

THAI GREEN CURRY WITH SHRIMP AND KALE Ingredients • 6 ounces dried rice noodles • 1 pound peeled and deveined medium shrimp • 2 teaspoons olive oil • 1/3 cup chopped green onions • 1 tablespoon chopped fresh garlic • 1 tablespoon chopped fresh ginger • 2 tablespoons Thai green curry paste (such as Thai Kitchen) •…